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关键词
书目信息
页码
pp. 43-50
其它主题
Hydrolyse/ temperature; Hidrolisis/ temperatura; Aminoacidos; Hydrolysis/ temperature; Acide amine; Tecnicas analiticas
语言
日本人
注释
Summaries (En, Ja)
6 tables; 10 fig
类型
Summary
1996-08-15
AGRIS AP