Sulfur Amino Acid Stability. Hydrogen Peroxide Treatment of Casein, Egg White, and Soy Isolate
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb07644.x/fullpdf
Reference19 articles.
1. Effect of Hydrogen Peroxide Treatment on the Nutritional Quality of Rapeseed Flour Fed to Weanling Rats
2. Utilization of L-Methionine Sulfoxide, L-Methionine Sulfone and Cysteic Acid by the Weanling Rat
3. Factors Affecting Alkaline Coagulation of Egg White
4. Oxidation of methionine residues of food proteins and nutritional availability of protein-bound methionine sulphoxide
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