Nonenzymic browning. XI. Effect of free amino groups on browning reactions in lipid-protein mixtures.

Pokorný, J

Nonenzymic browning. XI. Effect of free amino groups on browning reactions in lipid-protein mixtures. [electronic resource] - Zeitschrift fur Lebensmittel-Untersuchung und -Forschung Jun 1975 - 323-6 p. digital

Publication Type: Journal Article

0044-3026

10.1007/BF01140485 doi


Amino Acids--pharmacology
Caseins
Chromatography
Dietary Fats
Dietary Proteins
Food Preservation
Oxidation-Reduction
Peroxides--analysis
Pigments, Biological--analysis