Non-precursors amino acids can inhibit β-carbolines through free radical scavenging pathways and competitive inhibition in roast beef patties and model food systems
Chaoyi Xue, Qiaochun Chen, Zhiyong He, Zhaojun Wang, Fang Qin, Tianyi Yang, Jie Chen, Maomao Zeng
Topics & Concepts
ChemistryTryptophanHistidineMethionineAmino acidFood scienceProlineLeucineBiochemistrySynthesis and bioactivity of alkaloidsSynthesis and Biological EvaluationAnalytical Chemistry and Chromatography