Pokorný, J <br/><br/>
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 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0044-3026 
<br/><br/><label>Standard No.: </label>10.1007/BF01140485  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Amino Acids--pharmacology<br/>Caseins<br/>Chromatography<br/>Dietary Fats<br/>Dietary Proteins<br/>Food Preservation<br/>Oxidation-Reduction<br/>Peroxides--analysis<br/>Pigments, Biological--analysis