Comparative Biochemistry and Physiology Part A: Physiology
Volume 56, Issue 4, 1977, Pages 473-476
The effect of maillard reaction products on the absorption of tryptophan
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Cited by (11)
Maillard reactions: Nonenzymatic browning in food systems with special reference to the development of flavor
1986, Advances in Food ResearchInsoluble dietary fiber
2012, Handbook of Analysis of Active Compounds in Functional FoodsApplication of the reactive lysine procedure to estimate lysine digestibility in distillers dried grains with solubles fed to growing pigs
2008, Journal of Agricultural and Food ChemistryChromatographic, toxicological and metabolic studies on the volatile extract of aspartic acid-fructose in rats
1994, International Journal of Food Sciences and NutritionEffect of Glucose-Lysine Maillard Reaction Product Fractions on Tissue Xenobiotic Enzyme Systems
1993, Journal of Agricultural and Food ChemistryAbsorption and Metabolism of Lysine Maillard Products in Relation to Utilization of L-Lysine
1989, Journal of Agricultural and Food Chemistry
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Present Address: Department of Nutrition & Food, Drexel University, Philadelphia, PA 19104, U.S.A.
Copyright © 1977 Published by Elsevier Inc.