A GC-FID method for analysis of Lysinoalanine
Author:
Publisher
Wiley
Subject
Food Science,Biotechnology
Reference32 articles.
1. Chemistry, Biochemistry, Nutrition, and Microbiology of Lysinoalanine, Lanthionine, and Histidinoalanine in Food and Other Proteins
2. Optimization of the Synthesis of the Cross-Linked Amino Acid Ornithinoalanine and Nuclear Magnetic Resonance Characterization of Lysinoalanine and Ornithinoalanine
3. Lysinoalanine in foods
4. Factors Governing Lysinoalanine Formation in Soy Proteins
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