Formation, nutritional value, and safety of D-amino acids
Friedman, M.
Advances in Experimental Medicine and Biology 289: 447-481
1991
ISSN/ISBN: 0065-2598 PMID: 1897404 Document Number: 380540
A review of studies on the factors which influence racemization of L-amino acid residues in food proteins and on the biological utilization and safety of selected D-amino acids is presented.
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