STUDIES ON PROTEIN HYDROLYSIS .2. THE USE OF SULPHUROUS ACID FOR THE CONTROL OF HUMIN FORMATION AND LOSS OF TRYPTOPHAN DURING ACID HYDROLYSIS

被引：6

|

作者：

PEDERSEN, JW

BAKER, BE

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1954年 / 5卷 / 11期

关键词：

D O I：

10.1002/jsfa.2740051109

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

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页码：549 / 556

页数：8

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