Effect of basic alkali-pickling conditions on the production of lysinoalanine in preserved eggs
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/94/9/2272/4468997/pev184.pdf
Reference34 articles.
1. Nε-(dl-2-Amino-2-carboxyethyl)-l-lysine, a new amino acid formed on alkaline treatment of proteins;Bohak;J. Biol. Chem.,1964
2. Quantitation of lysinoalanine in dairy products by liquid chromatography-mass spectrometry with selective ion monitoring;Calabrese;Food Chem.,2009
3. Inhibition of lysinoalanine formation in alkali-pickled duck egg (Pidan);Chang;Food Res. Int.,1999
4. Physicochemical properties of salted pickled yolks from duck and chicken eggs;Chi;J. Food Sci.,1998
5. Effect of alkali treatment on the formation of lysinoalanine in corn;Chu;J. Agr. Food Chem.,1976
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3. Inhibition Effect of Ultrasound on the Formation of Lysinoalanine in Rapeseed Protein Isolates during pH Shift Treatment;Journal of Agricultural and Food Chemistry;2021-07-23
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