Oxidation rate of free and protein-bound tryptophan by hydrogen peroxide and the bioavailability of the oxidation products-Reference-Cited by-同舟云学术

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Oxidation rate of free and protein-bound tryptophan by hydrogen peroxide and the bioavailability of the oxidation products

Published:1987 Issue:2 Volume:41 Page:179-185
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

De Weck Danièle,Nielsen Henrick K.,Finot Paul-André

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference18 articles.

1. Protein-polyphenol reactions

2. Reactions of proteins with oxidizing lipids

3. Radiation chemistry of amino acids and peptides in aqueous solutions

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Key role of cysteine residues and sulfenic acids in thermal- and H 2 O 2 -mediated modification of β-lactoglobulin;Free Radical Biology and Medicine;2016-08

2. Available versus digestible dietary amino acids;British Journal of Nutrition;2012-08

3. Toxicity;Tryptophan;2001-11-21

4. Oxidation of Free Tryptophan and Tryptophan Residues in Peptides and Proteins;Journal of Agricultural and Food Chemistry;1998-01-14

5. Niacin and tryptophan;Bioavailability and Analysis of Vitamins in Foods;1998

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