Lysinoalanine Formation in Protein Food Ingredients
- 1 January 1977
- book chapter
- Published by Springer Nature
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- LYSINOALANINE DETERMINATION IN PROTEINSJournal of Food Science, 1975
- Isolation of lysinoalanine from the protein— polysaccharide complex of cartilage after alkali treatmentBiochimica et Biophysica Acta (BBA) - Protein Structure, 1971
- The formation of basic amino acids on treatment of proteins with alkaliBiochimica et Biophysica Acta (BBA) - Protein Structure, 1969
- Effects of Severe Alkali Treatment of Proteins on Amino Acid Composition and Nutritive ValueJournal of Nutrition, 1969
- Rapid automatic methods for the determination of lanthionine and lysinoalanine using an amino-acid analyserJournal of Chromatography A, 1967
- Nε-(dl-2-Amino-2-carboxyethyl)-l-lysine, a New Amino Acid Formed on Alkaline Treatment of ProteinsPublished by Elsevier ,1964