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The role of phosphorylated residues in peptide-peptide noncovalent complexes formation

✍ Scribed by Shelley N. Jackson; Susanne C. Moyer; Amina S. Woods


Book ID
108158464
Publisher
Elsevier Science
Year
2008
Tongue
English
Weight
292 KB
Volume
19
Category
Article
ISSN
1044-0305

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The role of peptides and proteins in mel
✍ Anna Smaniotto; Antonella Bertazzo; Stefano Comai; Pietro Traldi πŸ“‚ Article πŸ“… 2009 πŸ› John Wiley and Sons 🌐 English βš– 607 KB

## Abstract High‐molecular‐weight (HMW) coloured compounds called __melanoidins__ are widely distributed, particularly in foods. It has been proposed that they originate through the Maillard reaction, a non‐enzymatic browning reaction, due to the interaction between protein or peptide amino groups