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The role of glutamic acid/glutamine and lysine during nondashenzymic browning in heated gluten

✍ Scribed by F.S. Yoong; R.J. Walters; R.F. Tester; M.R.A. Gomes; D.A. Ledward

Publisher: Elsevier Science
Year: 1994
Tongue: English
Weight: 366 KB
Volume: 51
Category: Article
ISSN: 0308-8146
DOI: 10.1016/0308-8146(94)90026-4

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