Nonenzymic browning. XI. Effect of free amino groups on browning reactions in lipid-protein mixtures (Q66952240)

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1 September 2019

title

Nonenzymic browning. XI. Effect of free amino groups on browning reactions in lipid-protein mixtures (English)

1 reference

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1 September 2019

Nonenzymic Browning (German)

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14 October 2023

1 reference

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26 August 2022

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14 October 2023

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14 October 2023

author name string

J. Pokorný

1

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26 August 2022

A. Kolakowska

2

1 reference

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26 August 2022

B. A. El-Zeany

3

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G. Janícek

4

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26 August 2022

language of work or name

English

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National Center for Biotechnology Information

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26 August 2022

publication date

1 June 1975

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1 September 2019

20 June 1975

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National Center for Biotechnology Information

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full work available at URL

26 August 2022

http://link.springer.com/content/pdf/10.1007/BF01140485.pdf

file format

Portable Document Format

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http://link.springer.com/article/10.1007/BF01140485/fulltext.html

14 October 2023

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http://link.springer.com/content/pdf/10.1007/BF01140485

14 October 2023

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Zeitschrift fur Lebensmittel-Untersuchung und -Forschung

14 October 2023

published in

1 reference

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volume

157

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issue

6

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page(s)

323-326

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[Blockage of lysine by Mallard's reaction. II. Chemical properties of derivatives N-(deoxy-1-D-fructosyl-1) and N-(deoxy-1-D-lactulosyl-1) lysine]

1 September 2019

cites work

8

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Reactions of oxidized lipids with proteins. 8. Reactions of alcanals with proteins

14 October 2023

11

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A collaborative study on the determination of available lysine in feeding stuffs

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Improved dye method for estimating protein

14 October 2023

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Reaction of autoxidizing linoleate with Coho salmon myosin

14 October 2023

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Some biochemically relevant properties of N-substituted fructosamines derived from amino-acids and N-arylglucosylamines

14 October 2023

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14 October 2023

Identifiers

DOI

10.1007/BF01140485

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:1146420%20AND%20SRC:MED&resulttype=core&format=json

1 September 2019

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