Non-enzymatic glycosylation of dietary protein in vitro
Non-enzymatic glycosylation of proteins, based on discovered by Mayam reaction of carbohydrate aldehyde group with a free amino group of a protein molecule, is well known to experts in biochemistry of food industry. Generated brown solid in some cases give the product marketable qualities - cracklin...
Uloženo v:
| Hlavní autoři: | , |
|---|---|
| Médium: | Статья |
| Jazyk: | English |
| Vydáno: |
Nutritec
2019
|
| Témata: | |
| On-line přístup: | https://www.scopus.com/record/display.uri?eid=2-s2.0-84937468765&origin=resultslist&sort=plf-f&src=s&nlo=1&nlr=20&nls=afprfnm-t&affilName=north+caucasus+federal+university&sid=d65b621fa08c791516dbaee1f614cf57&sot=afnl&sdt=sisr&cluster=scopubyr%2c%222015%22%2ct&sl=53&s=%28AF-ID%28%22North+Caucasus+Federal+University%22+60070541%29%29&ref=%28Non-enzymatic+glycosylation+of+dietary+protein+in+vitro%29&relpos=0&citeCnt=0&searchTerm= https://dspace.ncfu.ru/handle/20.500.12258/4315 |
| Tagy: |
Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!
|
Internet
https://www.scopus.com/record/display.uri?eid=2-s2.0-84937468765&origin=resultslist&sort=plf-f&src=s&nlo=1&nlr=20&nls=afprfnm-t&affilName=north+caucasus+federal+university&sid=d65b621fa08c791516dbaee1f614cf57&sot=afnl&sdt=sisr&cluster=scopubyr%2c%222015%22%2ct&sl=53&s=%28AF-ID%28%22North+Caucasus+Federal+University%22+60070541%29%29&ref=%28Non-enzymatic+glycosylation+of+dietary+protein+in+vitro%29&relpos=0&citeCnt=0&searchTerm=https://dspace.ncfu.ru/handle/20.500.12258/4315