9-Oxononanoic Acid and Its Lysine Schiff Base Adduct as a Novel Lipation Product in Peanuts.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c08936
Abstract: 9-Oxononanoic acid (9-ONA) was quantitated in peanuts roasted at 170 °C by GC-MS (EI). After roasting peanuts for 40 min, 9-ONA decreased from 1010 μmol/kg protein in the unheated sample to 722 μmol/kg protein, most… read more here.
Keywords: mol protein; oxononanoic acid; lysine; lipation ... See more keywords