Literature DB >> 121129

Preparation and nutritional properties of caseins covalently modified with sugars. Reductive alkylation of lysines with glucose, fructose, or lactose.

H S Lee, L C Sen, A J Clifford, J R Whitaker, R E Feeney.   

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Year:  1979        PMID： 121129     DOI： 10.1021/jf60225a045

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


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  2 in total

Review 1.  [The effect of Maillard reaction products on enzyme reactions].

Authors:  D Schumacher; L W Kroh
Journal:  Z Ernahrungswiss       Date:  1996-09

2.  Study of protein modification by 4-hydroxy-2-nonenal and other short chain aldehydes analyzed by electrospray ionization tandem mass spectrometry.

Authors:  François Fenaille; Philippe A Guy; Jean-Claude Tabet
Journal:  J Am Soc Mass Spectrom       Date:  2003-03       Impact factor: 3.109
  2 in total

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