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Formation of phenylacetic acid and benzaldehyde by degradation of phenylalanine in the presence of lipid hydroperoxides: New routes in the amino acid degradation pathways initiated by lipid oxidation products
Lipid oxidation is a main source of reactive carbonyls, and these compounds have been shown both to degrade amino acids by carbonyl-amine reactions and to produce important food flavors. However, reactive carbonyls are not the only products of the lipid oxidation pathway. Lipid oxidation also produc...
Shranjeno v:
| izdano v: | Food Chem X |
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| Main Authors: | , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Elsevier
2019
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| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6694867/ https://ncbi.nlm.nih.gov/pubmed/31432020 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.fochx.2019.100037 |
| Oznake: |
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