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- W2488021249 abstract "Racemization of amino acyl residues in food proteins is a reaction that can take place during processing and cooking. This review deals with the occurrence and detection of alkali- and heat-induced racemization in proteins. Differences between calcium hydroxide- and sodium hydroxide-induced racemization and the effects of treatment with these alkalis on protein bioavailability is discussed." @default.
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- W2488021249 date "1983-10-25" @default.
- W2488021249 modified "2023-09-24" @default.
- W2488021249 title "D-Amino Acids in Processed Proteins: Their Nutritional Consequences" @default.
- W2488021249 doi "https://doi.org/10.1021/bk-1983-0234.ch010" @default.
- W2488021249 hasPublicationYear "1983" @default.
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