Cross-Linking of Whey Proteins by Enzymatic Oxidation
Author:
Affiliation:
1. Department of Dairy and Food Science, The Royal Veterinary and Agricultural University, Rolighedsvej 305, DK-1958 Frederiksberg C, Denmark
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf970743c
Reference26 articles.
1. Formation of dityrosine cross-links in proteins by oxidation of tyrosine residues
2. Feedback inhibition by pregnenolone: A possible mechanism
3. The Oxidation of Tyramine, Tyrosine, and Related Compounds by Peroxidase
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