Free amino acid concentrations in milk: Effects of microwave versus conventional heating

Amino Acids

Volumn 15, Issue 4, 1998, Pages 385-388

  Vasson, Marie Paule ^a,b   Farges, M C ^a   Sarret, A ^a   Cynober, L ^a  

^a CRNH AUVERGNE   (France)

^b UNIVERSITÉ CLERMONT AUVERGNE   (France)

Author keywords

Free amino acids; Microwave; Milk; Water bath heating

Indexed keywords

AMINO ACID; AMMONIA; ASPARTIC ACID; GLUTAMIC ACID; GLUTAMINE; GLYCINE; LYSINE; ORNITHINE; SERINE; TRYPTOPHAN;

AMINO ACID ANALYSIS; ARTICLE; CHILD GROWTH; CONTROLLED STUDY; FOOD ANALYSIS; FOOD PROCESSING; MICROWAVE COOKING; MILK; PRIORITY JOURNAL; PROTEIN DEGRADATION;

AMINO ACIDS; AMMONIA; ANIMALS; CATTLE; HEAT; MICROWAVES; MILK; ORNITHINE;

EID: 0032436984     PISSN: 09394451     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF01320902     Document Type: Article

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