https://scholars.lib.ntu.edu.tw/handle/123456789/97887
Title: | Changes of Amino Acid Composition and Lysinoalanine Formation in Alkali-Pickled Duck Eggs | Authors: | Chang, Hung-Min Tsai, Cheng-Fang Li, Chin-Fung |
Issue Date: | 1999 | Start page/Pages: | 1495-1500 | Source: | Journal of Agricultural and Food Chemistry | URI: | http://ntur.lib.ntu.edu.tw//handle/246246/188909 | DOI: | 10.1021/jf980951k |
Appears in Collections: | 食品科技研究所 |
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