Quantitation of Methionine Sulfoxide in Milk and Milk-Based Beverages—Minimizing Artificial Oxidation by Anaerobic Enzymatic Hydrolysis
Author:
Affiliation:
1. Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
Funder
Deutsche Forschungsgemeinschaft
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b03605
Reference53 articles.
1. Protein oxidation in muscle foods: A review
2. The Chemistry of Protein Oxidation in Food
3. The Generation of Superoxide Anions in Glycation Reactions with Sugars, Osones, and 3-Deoxyosones
4. Stable markers of oxidant damage to proteins and their application in the study of human disease
5. Model Studies on the Oxidation of Benzoyl Methionine in a Carbohydrate Degradation System
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