|
|
Amino Acids, Peptides, Proteins
Classification, Discovery and Occurrence, Physical Properties, Dissociation, Configuration and Optical Activity, Solubility, UV-Absorption, Chemical Reactions, Esterification of Carboxyl Groups, Reactions of Amino Groups, Acylation, Alkylation and Arylation, Carbamoyl and Thiocarbamoyl Derivatives, Reactions with Carbonyl Compounds, Reactions Involving Other Functional Groups, Lysine, Arginine, Aspartic and Glutamic Acids, Serine and Threonine, Cysteine and Cystine,Methionine,Tyrosine, Reactions of Amino Acids at Higher Temperatures, Acrylamide, Mutagenic Heterocyclic Compounds, Synthetic Amino Acids Utilized for Increasing the Biological Value of Food (Food Fortification),Glutamic Acid, Aspartic Acid, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, Sensory Properties
Details
|
