[Maillard's reaction. 6. Reactivity of various purified proteins].
D000418:Albumins / Q000032:analysis; D002241:Carbohydrates; D005504:Food Analysis; D005916:Globulins / Q000032:analysis; D005983:Glutens / Q000032:analysis; D006358:Hot Temperature; D007785:Lactose; D008239:Lysine / Q000032:analysis; D008715:Methionine / Q000032:analysis; D011492:Protein Hydrolysates / Q000032:analysis; D011506:Proteins / Q000032:analysis*; D014994:Xylose
D000418:Albumins; D002241:Carbohydrates; D005916:Globulins; D011492:Protein Hydrolysates; D011506:Proteins; D005983:Glutens; D014994:Xylose; D008715:Methionine; D007785:Lactose; D008239:Lysine
La réaction de Maillard. 6. Réactivité de diverses protéines purifiées.