Carregant...
Triosidines: novel Maillard reaction products and cross-links from the reaction of triose sugars with lysine and arginine residues.
The role of the highly reactive triose sugars glyceraldehyde and glyceraldehyde-3-phosphate in protein cross-linking and other amino acid modifications during the Maillard reaction was investigated. From the incubation of glyceraldehyde with N (alpha)-acetyl-L-lysine and N (alpha)-acetyl-L-arginine,...
Guardat en:
| Autors principals: | , , , |
|---|---|
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
2003
|
| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC1223106/ https://ncbi.nlm.nih.gov/pubmed/12379150 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1042/BJ20020668 |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|