Biosynthesis of food constituents: Amino acids: 2. The alanine-valine- leucine, serine-cysteine-glycine, and aromatic and heterocyclic amino acids groups - A review

Czech Journal of Food Sciences

Volumn 24, Issue 2, 2006, Pages 45-58

  Velíšek, Jan ^a   Cejpek, Karel ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

Author keywords

Alanine; Amino acids; Biosynthesis; Cysteine; Glycine; Histidine; Leucine; Phenylalanine; Serine; Tryptophan; Tyrosine; Valine

Indexed keywords

EID: 33646052560     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/3299-cjfs     Document Type: Review

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