Registro:
Documento: |
Artículo
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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
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Palabras clave: | dairy product; food analysis; lysine; sugar; Animals; Carbohydrates; Dairy Products; Fructose; Glucose; Heat; Lysine; Maillard Reaction; Milk; Nutritive Value; Sucrose |
Año: | 1999
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Volumen: | 66
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Número: | 2
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Página de inicio: | 335
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Página de fin: | 339
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DOI: |
http://dx.doi.org/10.1017/S0022029999003416 |
Título revista: | Journal of Dairy Research
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Título revista abreviado: | J. Diary Res.
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ISSN: | 00220299
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CODEN: | JDRSA
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CAS: | Carbohydrates; Fructose, 30237-26-4; Glucose, 50-99-7; Lysine, 56-87-1; Sucrose, 57-50-1
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Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00220299_v66_n2_p335_Malec |
Referencias:
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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