High-pressure effects on Maillard reaction between glucose and lysine.
about
Elevated pressure improves the extraction and identification of proteins recovered from formalin-fixed, paraffin-embedded tissue surrogatesImproving the Proteomic Analysis of Archival Tissue by Using Pressure-Assisted Protein Extraction: A Mechanistic Approach.Functional improvement of milk whey proteins induced by high hydrostatic pressure.Formation risk of toxic and other unwanted compounds in pressure-assisted thermally processed foods.Optimization of Maillard Reaction between Glucosamine and Other Precursors by Measuring Browning with a Spectrophotometer.Tracking the behavior of Maillard browning in lysine/arginine-sugar model systems under high hydrostatic pressure.Interface-related attributes of the Maillard reaction-born glycoproteins.Benefits and limitations of food processing by high-pressure technologies: effects on functional compounds and abiotic contaminants Beneficios y limitaciones del procesamiento de alimentos por tecnologías de alta presión: efectos en componentes fun
P2860
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P2860
High-pressure effects on Maillard reaction between glucose and lysine.
description
2003 nî lūn-bûn
@nan
2003 թուականի Յունուարին հրատարակուած գիտական յօդուած
@hyw
2003 թվականի հունվարին հրատարակված գիտական հոդված
@hy
2003年の論文
@ja
2003年論文
@yue
2003年論文
@zh-hant
2003年論文
@zh-hk
2003年論文
@zh-mo
2003年論文
@zh-tw
2003年论文
@wuu
name
High-pressure effects on Maillard reaction between glucose and lysine.
@ast
High-pressure effects on Maillard reaction between glucose and lysine.
@en
type
label
High-pressure effects on Maillard reaction between glucose and lysine.
@ast
High-pressure effects on Maillard reaction between glucose and lysine.
@en
prefLabel
High-pressure effects on Maillard reaction between glucose and lysine.
@ast
High-pressure effects on Maillard reaction between glucose and lysine.
@en
P2093
P356
P1476
High-pressure effects on Maillard reaction between glucose and lysine.
@en
P2093
Agustín Olano
Elena Molina
F Javier Moreno
P304
P356
10.1021/JF025731S
P407
P577
2003-01-01T00:00:00Z