Quantification of Racemization of Amino Acids in Alkaline-Treated Duck Eggs by Micellar Capillary Electrophoresis
Author:
Affiliation:
1. Graduate Institute of Food Science and 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/jf980796%2B
Reference23 articles.
1. Effect of treating Candida utilis with acid or alkali, to remove nucleic acids, on the quality of the protein
2. Determination of D-Amino Acids in Some Processed Foods and Effect of Racemization on In Vitro Digestibility of Casein
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