Determination of methionine sulfoxide in protein and food by hydrolysis with p-toluenesulfonic acid
Author:
Publisher
Elsevier BV
Subject
Cell Biology,Molecular Biology,Biochemistry,Biophysics
Reference26 articles.
1. Biochemistry and physiological role of methionine sulfoxide residues in proteins
2. Effects of hydrogen peroxide and of sulphite and humidity on the amino acid composition and digestibility of fish protein
3. Modification of Proteins: Food, Nutritional and Pharmacological Aspects;Finot,1982
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3. Die Chemie der Proteinoxidation in Lebensmitteln;Angewandte Chemie;2019-11-18
4. Quantitation of Methionine Sulfoxide in Milk and Milk-Based Beverages—Minimizing Artificial Oxidation by Anaerobic Enzymatic Hydrolysis;Journal of Agricultural and Food Chemistry;2019-07-23
5. Analysis of amino acid composition in proteins of animal tissues and foods as pre-column o-phthaldialdehyde derivatives by HPLC with fluorescence detection;Journal of Chromatography B;2014-08
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