Czech Journal of Food Sciences (Jun 2006)
Biosynthesis of food constituents: Amino acids: 4. Non-protein amino acids - a review
Abstract
This review article gives a brief survey of the principal pathways that lead to the biosynthesis of the most important non-protein amino acids occurring in foods and feeds. These amino acids have been divided into the following groups: 3-amino acids and 4-amino acids, N-substituted amino acids, alicyclic amino acids, hydroxyamino acids, sulfur-containing amino acids, basic amino acids, and taurine.
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