Studies of the content of optical isomers of amino acids in food
Food products undergo a wide range of chemical changes during their processing and storage. As a result of such reactions, both new chemical compounds and optical isomerization of compounds already present in the composition can be formed. The second case concerns the formation of D-enantiomers of a...
| Published in: | Пищевые системы |
|---|---|
| Main Authors: | , , , |
| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2021-10-01
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| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/123 |