Application of the Microwave Hydrolysis to Furosine Determination in Cereal and Dairy Foods
Author:
Affiliation:
1. Istituto Nazionale Nutrizione, V. Ardeatina 546, 00178 Rome, Italy, and Università del Molise, V. Tiberio 21, 86100 Campobasso, Italy
Publisher
American Chemical Society (ACS)
Link
https://pubs.acs.org/doi/pdf/10.1021/jf960271m
Reference19 articles.
1. AOAC.Official Methods of Analysis, 14th ed.; Association of Official Analytical Chemists Inc. Arlington, VA, 1984; Method 14.067, p 259.
2. Fructoselysin als wichtigstes Reaktionsprodukt von Lysin mit Glucose bei Hitzesch�digung von Lebens- und Futtermitteln
3. Peptide and protein hydrolysis by microwave irradiation
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