Formation of Strecker aldehydes between protein carbonyls – α-Aminoadipic and γ-glutamic semialdehydes – and leucine and isoleucine
Author:
Funder
European Community for the economical support from two consecutive Marie Curie Fellowships
Intra-European
Reintegration Grant
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference31 articles.
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3. Fluorescent detection of α-aminoadipic and γ-glutamic semialdehydes in oxidized proteins;Akagawa;Free Radical Biology and Medicine,2009
4. Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography–electrospray ionisation–mass spectrometry (LC–ESI–MS);Armenteros;Meat Science,2009
5. Carbohydrates;Belitz,2004
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