EFFECT OF CYSTINE OXIDATION ON LYSINOALANINE FORMATION IN PROTEINS
- Author
- FINLEY JW; WHEELER EL; WALKER HG JR; FINLAYSON AJ
USDA, WESTERN REGIONAL RES. CENT./BERKELEY CA 94710/USA - Source
- J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1982; VOL. 30; NO 5; PP. 818-820; BIBL. 14 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- PROTEINE ALTERATION PEPTIDE MECANISME ACTION CYSTEINE AMINOACIDE MECANISME FORMATION LYSINOALANINE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- PROTEINS SPOILAGE PEPTIDE MECHANISM OF ACTION CYSTEINE AMINOACID FORMATION MECHANISM FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL82X0385042
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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