[Maillard's reaction. 7. Demonstration of a lysine labile fraction in proteins].
D002241:Carbohydrates; D005504:Food Analysis; D006358:Hot Temperature; D008239:Lysine; D010047:Ovalbumin / Q000032:analysis; D010447:Peptide Hydrolases; D011489:Protein Denaturation; D011492:Protein Hydrolysates / Q000032:analysis; D011506:Proteins / Q000032:analysis*
D002241:Carbohydrates; D011492:Protein Hydrolysates; D011506:Proteins; D010047:Ovalbumin; D010447:Peptide Hydrolases; D008239:Lysine
La réaction de Maillard. 7. Mise en évidence d'une fraction labile de lysine dans les protéines.