THE REACTIVITY OF THE INDIVIDUAL PROTEIN-BOUND LYSINE RESIDUES OF BETA-CASEIN A1 DURING THE INITIAL-STAGES OF THE MAILLARD-REACTION

Research output: Contribution to book/conference proceedings/anthology/report › Conference contribution › Contributed › peer-review

Contributors

  • Technical University of Munich

Details

Original languageEnglish
Title of host publicationPROTEIN & FAT GLOBULE MODIFICATIONS BY HEAT TREATMENT, HOMOGENIZATION & OTHER TECHNOLOGICAL MEANS FOR HIGH QUALITY DAIRY PRODUCTS
PublisherINT DAIRY FEDERAT
Pages183-189
Number of pages7
ISBN (print)92-9098-011-8
Publication statusPublished - 1993
Peer-reviewedYes

Publication series

Series International Dairy Federation special issue

Conference

TitleInternational-Dairy-Federation Seminar
Duration25 - 28 August 1992
CityMUNICH
CountryGermany