✦ LIBER ✦
Formation of lysino-alanine and lanthionine in various food proteins, heated at neutral or alkaline pH
✍ Scribed by C. Aymard; J.L. Cuq; J.C. Cheftel
- Publisher
- Elsevier Science
- Year
- 1978
- Tongue
- English
- Weight
- 201 KB
- Volume
- 3
- Category
- Article
- ISSN
- 0308-8146
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