N-Substituted Lysines as Sources of Lysine in Nutrition
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Publisher
Springer US
Link
http://link.springer.com/content/pdf/10.1007/978-1-4684-3366-1_27.pdf
Reference21 articles.
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2. Bjarnason, J. and Carpenter, U.K. (1969). Mechanism of heat damage in proteins. I. Models with acylated lysine units. Br. J. Nutr. 23, 859–868
3. Bjarnason, J. and Carpenter, U.K. (1970). Mechanism of heat damage in protein. 2. Chemical changes in pure proteins. Br. J. Nutr. 24, 313–329
4. Bohak, Z. (1964). N-Epsilon-(DL-2-amino-2-carboxy-ethyl)-L-lysine. A new amino acid formed on alkaline treatments of proteins. J. Biol. Chem. 239 2878–2887
5. Erlander, B.F. and Brand, E. (1951). Optical rotation of peptides. III. Lysine dipeptides. J. Am. Chem. Soc. 73, 4025–4027
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