Effect of Maillard browning reaction on nutritional quality of protein.
D000596:Amino Acids / Q000032:analysis; D000818:Animals; D001798:Blood Proteins / Q000378:metabolism; D001835:Body Weight; D055598:Chemical Phenomena; D002621:Chemistry; D004044:Dietary Proteins; D004355:Drug Stability; D005260:Female; D005511:Food Handling; D005947:Glucose; D006358:Hot Temperature; D008239:Lysine / Q000032:analysis; D008297:Male; D009747:Nutritional Physiological Phenomena; D009929:Organ Size; D009928:Organ Specificity; D010047:Ovalbumin; D010084:Oxidation-Reduction; D051381:Rats; D013050:Spectrometry, Fluorescence
D000596:Amino Acids; D001798:Blood Proteins; D004044:Dietary Proteins; D010047:Ovalbumin; D005947:Glucose; D008239:Lysine