Formation of lysino-alanine and lanthionine in various food proteins, heated at neutral or alkaline pH
- 1 January 1978
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 3 (1) , 1-5
- https://doi.org/10.1016/0308-8146(78)90041-9
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Lysinoalanine: Presence in Foods and Food IngredientsScience, 1975
- LYSINOALANINE DETERMINATION IN PROTEINSJournal of Food Science, 1975
- Chemical and nutritional modifications of sunflower proteins due to alkaline processing. Formation of amino acid crosslinks and isomerization of lysine residuesJournal of Agricultural and Food Chemistry, 1975