Browning of Amino Acids and Proteins In Vitro: Insights Derived from an Electrophoretic Approach

Browning of Amino Acids and Proteins In Vitro: Insights Derived from an Electrophoretic Approach

著者名:

掲載資料名:

Chemical markers for processed and stored foods : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 210th National Meeting of the American Chemical Society, Chicago, Illinois, August 20-24 1995

シリーズ名:

ACS symposium series

シリーズ巻号:

631

発行年:

1996

開始ページ:

232

出版情報:

Washington, DC: American Chemical Society

ISSN:

00976156

ISBN:

9780841234048 [0841234043]

言語:

英語

請求記号:

A05800/631

資料種別:

国際会議録

詳細

TDL書誌ID:	ZA00019893
シリーズID:	PA00000004
会議名:	National Meeting of the American Chemical Society
回次:	210th
会議開催地:	Chicago, IL, USA
会議開催年:	1995.08.20-1995.08.24

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