| 000 | 01185 a2200337 4500 | ||
|---|---|---|---|
| 005 | 20250511170657.0 | ||
| 264 | 0 | _c19750929 | |
| 008 | 197509s 0 0 eng d | ||
| 022 | _a0044-3026 | ||
| 024 | 7 |
_a10.1007/BF01140485 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aPokorný, J | |
| 245 | 0 | 0 |
_aNonenzymic browning. XI. Effect of free amino groups on browning reactions in lipid-protein mixtures. _h[electronic resource] |
| 260 |
_bZeitschrift fur Lebensmittel-Untersuchung und -Forschung _cJun 1975 |
||
| 300 |
_a323-6 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 |
_aAmino Acids _xpharmacology |
| 650 | 0 | 4 | _aCaseins |
| 650 | 0 | 4 | _aChromatography |
| 650 | 0 | 4 | _aDietary Fats |
| 650 | 0 | 4 | _aDietary Proteins |
| 650 | 0 | 4 | _aFood Preservation |
| 650 | 0 | 4 | _aOxidation-Reduction |
| 650 | 0 | 4 |
_aPeroxides _xanalysis |
| 650 | 0 | 4 |
_aPigments, Biological _xanalysis |
| 700 | 1 | _aKolakowska, A | |
| 700 | 1 | _aEl-Zeany, B A | |
| 700 | 1 | _aJanícek, G | |
| 773 | 0 |
_tZeitschrift fur Lebensmittel-Untersuchung und -Forschung _gvol. 157 _gno. 6 _gp. 323-6 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1007/BF01140485 _zAvailable from publisher's website |
| 999 |
_c1153106 _d1153106 |
||