Changes of amino acid composition and lysinoalanine formation in alkali- pickled duck eggs

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 4, 1999, Pages 1495-1500

  Chang, Hung Min ^a   Tsai, Cheng Fang ^a   Li, Chin Fung ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Alkaline treatment; Dehydroalanine; Duck egg; Lysinoalanine; Micellar capillary electrophoresis

Indexed keywords

AMINO ACID; LYSINOALANINE; OVALBUMIN;

AMINO ACID COMPOSITION; ANIMAL; ARTICLE; CHEMISTRY; DUCK; EGG; FOOD COMPOSITION; FOOD PRESERVATION; FOOD PROCESSING; NONHUMAN; PH;

AMINO ACIDS; ANIMALS; DUCKS; EGGS; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; LYSINOALANINE; OVALBUMIN;

ANAS SP.; ANIMALIA;

EID: 0032915854     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980951k     Document Type: Article

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