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Documento: Artículo
Título:Sugar formulation effect on available lysine content of dulce de leche
Autor:Malec, L.S.; Llosa, R.A.; Vigo, M.S.
Filiación:Depto. de Quimica Organica, Universidad de Buenos Aires, Ciudad Universitaria, Area Bromatología, 1428 Buenos Aires, Argentina
Palabras clave:dairy product; food analysis; lysine; sugar; Animals; Carbohydrates; Dairy Products; Fructose; Glucose; Heat; Lysine; Maillard Reaction; Milk; Nutritive Value; Sucrose
Año:1999
Volumen:66
Número:2
Página de inicio:335
Página de fin:339
DOI: http://dx.doi.org/10.1017/S0022029999003416
Título revista:Journal of Dairy Research
Título revista abreviado:J. Diary Res.
ISSN:00220299
CODEN:JDRSA
CAS:Carbohydrates; Fructose, 30237-26-4; Glucose, 50-99-7; Lysine, 56-87-1; Sucrose, 57-50-1
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00220299_v66_n2_p335_Malec

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Citas:

---------- APA ----------
Malec, L.S., Llosa, R.A. & Vigo, M.S. (1999) . Sugar formulation effect on available lysine content of dulce de leche. Journal of Dairy Research, 66(2), 335-339.
http://dx.doi.org/10.1017/S0022029999003416
---------- CHICAGO ----------
Malec, L.S., Llosa, R.A., Vigo, M.S. "Sugar formulation effect on available lysine content of dulce de leche" . Journal of Dairy Research 66, no. 2 (1999) : 335-339.
http://dx.doi.org/10.1017/S0022029999003416
---------- MLA ----------
Malec, L.S., Llosa, R.A., Vigo, M.S. "Sugar formulation effect on available lysine content of dulce de leche" . Journal of Dairy Research, vol. 66, no. 2, 1999, pp. 335-339.
http://dx.doi.org/10.1017/S0022029999003416
---------- VANCOUVER ----------
Malec, L.S., Llosa, R.A., Vigo, M.S. Sugar formulation effect on available lysine content of dulce de leche. J. Diary Res. 1999;66(2):335-339.
http://dx.doi.org/10.1017/S0022029999003416