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Protein carbonylation in food and nutrition: a concise update
Protein oxidation is a topic of indisputable scientific interest given the impact of oxidized proteins on food quality and safety. Carbonylation is regarded as one of the most notable post-translational modifications in proteins and yet, this reaction and its consequences are poorly understood. From...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Springer Vienna
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9117389/ https://www.ncbi.nlm.nih.gov/pubmed/34669011 http://dx.doi.org/10.1007/s00726-021-03085-6 |