Evaluation of the stable reaction products of histidine with formaldehyde or with other carbonyl compounds in dairy products

Zeitschrift fur Lebensmittel -Untersuchung und -Forschung

Volumn 202, Issue 1, 1996, Pages 66-71

  Pellegrino, Luisa ^a   Resmini, Pierpaolo ^b  

^a CNR   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

Cheese; Formaldehyde; HPLC; Spinacine

Indexed keywords

ALDEHYDE; CARBON; CASEIN; FORMALDEHYDE; HISTIDINE;

ARTICLE; CHEESE; CHEMISTRY; COMPARATIVE STUDY; DAIRY PRODUCT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOTOPE DILUTION ASSAY;

ALDEHYDES; CARBON RADIOISOTOPES; CASEINS; CHEESE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DAIRY PRODUCTS; FORMALDEHYDE; HISTIDINE; RADIOISOTOPE DILUTION TECHNIQUE;

EID: 0029693277     PISSN: 00443026     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF01229688     Document Type: Article

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