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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Detalhes bibliográficos

Principais autores:	Jan Velíšek, Roman Kubec, Karel Cejpek
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Czech Academy of Agricultural Sciences 2006-06-01
Colecção:	Czech Journal of Food Sciences
Assuntos:	biosynthesis 3-amino acids 4-amino acids n-substituted amino acids alicyclic amino acids hydroxyamino acids sulfur-containing amino acids basic amino acids taurine
Acesso em linha:	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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