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Reactive lysine content in commercially available pet foods
The Maillard reaction can occur during processing of pet foods. During this reaction, the ε-amino group of lysine reacts with reducing sugars to become unavailable for metabolism. The aim of the present study was to determine the reactive lysine (RL; the remaining available lysine) to total lysine (...
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| 發表在: | J Nutr Sci |
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| Main Authors: | , , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Cambridge University Press
2014
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4473178/ https://ncbi.nlm.nih.gov/pubmed/26101604 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1017/jns.2014.29 |
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