Decrease of available lysine in thermally treated gelatin...

Food Hydrocolloids 2011 Vol. 25; Iss. 6

Decrease of available lysine in thermally treated gelatin followed by LC–UV: Influence on molar mass and ability to helixes’ formation

Khalid Rbii, Frédéric Violleau, Noëlle Brambati, Anne-Marie Buchert, Olivier Surel
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
25
Year:
2011
Language:
english
Pages:
4
DOI:
10.1016/j.foodhyd.2011.02.025
File:
PDF, 248 KB
english, 2011
Conversion to is in progress
Conversion to is failed