Ammonia generation during thermal degradation of amino acids
- Author
- MUNGI SOHN; CHI-TANG HO
Rutgers State univ. New Jersey, Cook coll., dep. food sci., New Brunswick NJ 08903, United States - Source
Journal of agricultural and food chemistry (Print). 1995, Vol 43, Num 12, pp 3001-3003 ; ref : 11 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Aminoacide Ammoniac Analyse quantitative Méthode électrochimique Produit dégradation Réaction Maillard Traitement thermique
- Keyword (en)
- Aminoacid Ammonia Quantitative analysis Electrochemical method Degradation product Maillard reaction Heat treatment
- Keyword (es)
- Aminoácido Amoníaco Análisis cuantitativo Método electroquímico Producto degradación Reacción Maillard Tratamiento térmico
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A02 Analytical, structural and metabolic biochemistry / 002A02D Proteins / 002A02D02 Aminoacids, peptides. Hormones. Neuropeptides
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A01 Methods of analysis, processing and quality control, regulation, standards
- Discipline
- Agrifood industries Analytical, structural and metabolic biochemistry
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2939498
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf00060a001 
https://dx.doi.org/10.1021/jf00060a001
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