Chemistry and Biology of Amino Acids in Food Proteins: Lysinoalanine
Author:
Affiliation:
1. Reproduction Research Branch, National Institute of Child Health and Human Development, National Institutes of Health, Bethesda, Md. 20014
Publisher
AMERICAN CHEMICAL SOCIETY
Link
https://pubs.acs.org/doi/pdf/10.1021/ba-1977-0160.ch002
Cited by 4 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. Diplococcin Produced by Lactococcus Lactis Subsp. Cremoris;Bacteriocins of Lactic Acid Bacteria;1994
2. Purification and Partial Characterization of Lacticin 481, a Lanthionine-Containing Bacteriocin Produced by Lactococcus lactis subsp. lactis CNRZ 481;Applied and Environmental Microbiology;1992-01
3. Purification and Some Properties of Diplococcin from Streptococcus cremoris 346;Applied and Environmental Microbiology;1981-01
4. Zur Alkalibehandlung von Proteinen. 5. Mitt. Die Bildung von Lysinoalanin in β-Casein und β-Lactoglobulin;Food / Nahrung;1980
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