Alpha- and beta-casein aggregation induced by riboflavin-sensitized photo-oxidation occurs via di-tyrosine cross-links and is oxygen concentration dependent

dc.creatorFuentes Lemus, Eduardo Felipe
dc.creatorSilva, E.
dc.creatorLeinisch, F.
dc.creatorDorta Pérez, Eva
dc.creatorLorentzen, L. G.
dc.creatorDavies, M. J.
dc.creatorLópez Alarcón, Camilo Ignacio
dc.date.accessioned2020-01-20T19:41:01Z
dc.date.available2020-01-20T19:41:01Z
dc.date.created2020-01-20T19:41:01Z
dc.date.issued2018
dc.identifier10.1016/j.foodchem.2018.02.090
dc.identifier0308-8146
dc.identifierhttps://repositorio.uc.cl/handle/11534/27697
dc.identifierhttps://doi.org/10.1016/j.foodchem.2018.02.090
dc.languageen
dc.rightsacceso restringido
dc.subjectCaseins
dc.subjectRiboflavin
dc.subjectPhotosensitization
dc.subjectPhotooxidation
dc.subjectTyrosine
dc.subjectTryptophan
dc.subjectDi-tyrosine
dc.subjectDi-tryptophan
dc.subjectProtein crosslinking
dc.titleAlpha- and beta-casein aggregation induced by riboflavin-sensitized photo-oxidation occurs via di-tyrosine cross-links and is oxygen concentration dependent
dc.typeartículo


Este ítem pertenece a la siguiente institución