Lysinoalanine: Production, significance and control in preparation and use of soya and other food proteins
- 1 March 1981
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 58 (3Part3) , 501-503
- https://doi.org/10.1007/bf02582413
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
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- Biological effects of alkali-treated soya protein and lactalbumin in the rat and mouseFood and Cosmetics Toxicology, 1979
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- LYSINOALANINE: BIOLOGICAL EFFECTS AND SIGNIFICANCEPublished by Elsevier ,1979
- Inhibitory Effect of Mercaptoamino Acids on Lysinoalanine Formation During Alkali Treatment of ProteinsPublished by Springer Nature ,1977
- Effect of alkali treatment on the formation of lysinoalanine in cornJournal of Agricultural and Food Chemistry, 1976
- 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