Measurement of lysine damage in proteins heated with gossypol-Reference-Cited by-同舟云学术

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Measurement of lysine damage in proteins heated with gossypol

Published:1984-09 Issue:5 Volume:32 Page:1048-1053
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Anderson Pamela A.,Sneed Sharon M.,Skurray Geoffrey R.,Carpenter Kenneth J.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf00125a026

Cited by 12 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. Structures of Complexes of Gossypol with Ferrous Sulfate Based on High‐Performance Liquid Chromatography Separation, Spectroscopic Analysis, and PM3 calculations;ChemistrySelect;2019-05-17

2. Chemical methods and techniques to monitor early Maillard reaction in milk products; A review;Critical Reviews in Food Science and Nutrition;2018-02-16

3. Application of a dye-binding method for the determination of available lysine in skim milk powders;Food Chemistry;2016-04

4. Vibrational spectra, structure and antioxidant activity of gossypol imine derivatives;Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy;2012-02

5. Essential Amino Acids;Handbook of Analysis of Active Compounds in Functional Foods;2012-01-18

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