Amino acids--Effect of heat on
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Sources
found: Work cat.: Untersuchungen zur Aminosäurenverfügbarkeit nach Erhitzung von Proteinen mit verschiedenen Kohlenhydraten, 1973.
found: Wiley encyclopedia of food science and technology, 2000:p. 1993 (Amino acids do not have a defined melting point; they decompose over the broad range of 200° to 300°)
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2009-12-08: new
2010-01-28: revised
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