AGRIS - International System for Agricultural Science and Technology

3-chlorotyrosine formation versus other molecular changes induced by hypochlorous acid in proteins: A study using dairy proteins as a model

2015

Bao Loan, Huynh Nguyen | Barbara KerkaertauthorNutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium | Tatiana CucuauthorNutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium | Frdric MestdaghauthorNutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium | Bruno De MeulenaerauthorNutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium


Bibliographic information
Other Subjects
Trifluoroacetic acid (pubchem cid: 6422); Ethanol (pubchem cid: 702); Whey proteins; Ethyl chloroformate (pubchem cid: 10928); Caseins; Hypochlorous acid; Sodium sulphate (pubchem cid: 24436); Phenol (pubchem cid: 996); Pyridine (pubchem cid: 1049); Hocl; Dichloromethane (pubchem cid: 6344); Dnph; Sodium hypochlorite (pubchem cid: 23665760); 3-chlorotyrosine (pubchem cid: 110992); 3-chlorotyrosine; Hydrochloric acid (pubchem cid: 313)
Language
English
Type
Text; Journal Article

2016-11-15
AGRIS AP
Data Provider
Links
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org