Occurrence of D-amino acids in food
Author:
Publisher
Elsevier BV
Subject
Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry
Reference12 articles.
1. Amino acid racemization in heated and alkali-treated proteins
2. Determination of D-Amino Acids in Some Processed Foods and Effect of Racemization on In Vitro Digestibility of Casein
3. Racemization of amino acid residues during alkali-treatment of protein and its adverse effect on pepsin digestibility.
4. Relationship between In Vitro Digestibility of Casein and its Content of Lysinoalanine and D-Amino Acids
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