Biosynthesis of food constituents: Amino acids: 4. Non-protein amino acids – a review

https://doi.org/10.17221/3304-CJFSCitation:Velíšek J., Kubec R., Cejpek K. (2006): Biosynthesis of food constituents: Amino acids: 4. Non-protein amino acids – a review. Czech J. Food Sci., 24: 93-109.
download PDF
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.  
download PDF

© 2019 Czech Academy of Agricultural Sciences