[Relationship between the Maillard reaction and the nutritive value of proteins in powdered and condensed milk].
D000818:Animals; D001463:Barbiturates; D003604:Czechoslovakia; D003718:Denmark; D005069:Evaluation Studies as Topic; D005295:Ferrocyanides; D005602:France; D005662:Furaldehyde / Q000032:analysis; D005859:Germany, East; D006358:Hot Temperature; D006814:Hungary; D007202:Indicators and Reagents; D008239:Lysine / Q000032:analysis; D008892:Milk / Q000032:analysis*; D008894:Milk Proteins / Q000032:analysis* / Q000378:metabolism; D009578:Nitrobenzenes; D009747:Nutritional Physiological Phenomena; D010084:Oxidation-Reduction; D010206:Papain / Q000378:metabolism; D011188:Potassium; D011489:Protein Denaturation
D001463:Barbiturates; D005295:Ferrocyanides; D007202:Indicators and Reagents; D008894:Milk Proteins; D009578:Nitrobenzenes; D005662:Furaldehyde; D010206:Papain; D008239:Lysine; D011188:Potassium
Untersuchungen über den Zusammenhang zwischen der Maillard-Reaktion und dem Nährwert der Eiweisse in Milchpulver und Kondensmilch