Biosynthesis of food constituents: Amino acids: 4. Non-protein amino acids - a review

Biosynthesis of food constituents: Amino acids: 4. Non-protein amino acids - a review

This review article gives a brief survey of the principal pathways that lead to the biosynthesis of the most important non-protein amino acids occurring in foods and feeds. These amino acids have been divided into the following groups: 3-amino acids and 4-amino acids, N-substituted amino acids, alic...

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Bibliographic Details
Main Authors: Jan Velíšek, Roman Kubec, Karel Cejpek
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2006-06-01
Series:Czech Journal of Food Sciences
Subjects:
biosynthesis
3-amino acids
4-amino acids
n-substituted amino acids
alicyclic amino acids
hydroxyamino acids
sulfur-containing amino acids
basic amino acids
taurine
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-200603-0001_biosynthesis-of-food-constituents-amino-acids-4-non-protein-amino-acids-a-review.php

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https://cjfs.agriculturejournals.cz/artkey/cjf-200603-0001_biosynthesis-of-food-constituents-amino-acids-4-non-protein-amino-acids-a-review.php

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