Studies on the effects of time, temperature and antioxidants in the hydrolysis method of food protein for the determination of total amino acids
1995
Suzuki, T. (National Food Research Inst., Tsukuba, Ibaraki (Japan)) | Yasui, A.
AGROVOC Keywords
Bibliographic information
Pagination
pp. 43-50
Other Subjects
Hydrolyse/ temperature; Hidrolisis/ temperatura; Aminoacidos; Hydrolysis/ temperature; Acide amine; Tecnicas analiticas
Language
Japanese
Note
Summaries (En, Ja)
6 tables; 10 fig
Type
Summary
1996-08-15
AGRIS AP
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