| Predicate |
Object |
| contentType |
Journal Article |
| endingPage |
283 |
| issn |
1438-2385
0044-3026 |
| issueIdentifier |
4 |
| pageRange |
277-283 |
| publicationName |
European Food Research and Technology |
| startingPage |
277 |
| bibliographicCitation |
Krause R, Knoll K, Henle T. Studies on the formation of furosine and pyridosine during acid hydrolysis of different Amadori products of lysine. European Food Research and Technology. 2003 Feb 05;216(4):277–83. doi: 10.1007/s00217-002-0649-0. |
| creator |
http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_33dc03b54e60c4371ba1be2befba3e05
http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_c344e75329eda09392199c620d75de5a
http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_28e67de45722a36554f4623291b6101a |
| date |
2003-02-05^^<http://www.w3.org/2001/XMLSchema#date> |
| identifier |
https://doi.org/10.1007/s00217-002-0649-0 |
| isPartOf |
http://rdf.ncbi.nlm.nih.gov/pubchem/journal/8264
https://portal.issn.org/resource/ISSN/1438-2385
https://portal.issn.org/resource/ISSN/0044-3026 |
| language |
English |
| source |
https://scigraph.springernature.com/
https://www.crossref.org/ |
| title |
Studies on the formation of furosine and pyridosine during acid hydrolysis of different Amadori products of lysine |