d-Amino Acid Formation in Sterilized Alkali-Treated Olives
Author:
Affiliation:
1. Instituto de la Grasa (C.S.I.C.), Apartado 1078, 41012 Seville, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0701685
Reference23 articles.
1. The Impact of Processing on the Nutritional Quality of Food Proteins
2. Dietary Impact of Food Processing
3. Effects of Antinutritional Factors on Protein Digestibility and Amino Acid Availability in Foods
4. Amino acid racemization in heated and alkali-treated proteins
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