The Long-Lasting Potential of the DNPH Spectrophotometric Method for Protein-Derived Carbonyl Analysis in Meat and Meat Products
Author:
Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-3573-5_13
Reference31 articles.
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3. Stadtman E, Levine R (2003) Free radical-mediated oxidation of free amino acids and amino acid residues in proteins. Amino Acids 25:207–218
4. Villaverde A, Estévez M (2013) Carbonylation of myofibrillar proteins through the Maillard pathway: effect of reducing sugars and reaction temperature. J Agric Food Chem 61(12):3140–3147
5. Hellwig M, Löbmann K, Orywol T (2015) Peptide backbone cleavage by α-amidation is enhanced at methionine residues. J Pept Sci 21(1):17–23
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