Changes of Amino Acid Composition and Lysinoalanine Formation in Alkali-Pickled Duck Eggs
Author:
Affiliation:
1. Graduate Institute of Food Science & Technology, National Taiwan University, Taipei 106, Taiwan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf980951k
Reference33 articles.
1. Effect of treating Candida utilis with acid or alkali, to remove nucleic acids, on the quality of the protein
2. The formation of basic amino acids on treatment of proteins with alkali
3. Nε-(dl-2-Amino-2-carboxyethyl)-l-lysine, a New Amino Acid Formed on Alkaline Treatment of Proteins
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