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Biosynthesis of food constituents: Amino acids: 4. Non-protein amino acids - a review

This review article gives a brief survey of the principal pathways that lead to the biosynthesis of the most important non-protein amino acids occurring in foods and feeds. These amino acids have been divided into the following groups: 3-amino acids and 4-amino acids, N-substituted amino acids, alic...

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Furkejuvvon:
Váldodahkkit: Jan Velíšek, Roman Kubec, Karel Cejpek
Materiálatiipa: Artigo
Giella:Inglês
Almmustuhtton: Czech Academy of Agricultural Sciences 2006-06-01
Ráidu:Czech Journal of Food Sciences
Fáttát:
biosynthesis
3-amino acids
4-amino acids
n-substituted amino acids
alicyclic amino acids
hydroxyamino acids
sulfur-containing amino acids
basic amino acids
taurine
Liŋkkat:https://cjfs.agriculturejournals.cz/artkey/cjf-200603-0001_biosynthesis-of-food-constituents-amino-acids-4-non-protein-amino-acids-a-review.php
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