Thermal decomposition of the amino acids glycine, cysteine, aspartic acid, asparagine, glutamic acid, glutamine, arginine and histidine
- The pathways of thermal instability of amino acids have been unknown. New mass spectrometric data allow unequivocal quantitative identification of the decomposition products.
| Document Type: | Article |
|---|---|
| Author: | Ingrid M. WeissORCiD, Christina Muth, Robert Drumm, Helmut O. K. Kirchner |
| URN: | urn:nbn:de:bsz:291:415-4928 |
| DOI: | https://doi.org/10.1186/s13628-018-0042-4 |
| ISSN: | 2046-1682 |
| Parent Title (English): | BMC Biophysics |
| Volume: | 11 |
| Issue: | 1 |
| Pagenumber: | 2 |
| Language: | English |
| Year of first Publication: | 2018 |
| Release Date: | 2022/11/18 |
| Tag: | amino acids; quantitative mass spectrometry; thermal analysis |
| Impact: | 01.500 (2018) |
| Scientific Units: | Dynamical Biomaterials |
| Open Access: | Open Access |
| Signature: | INM 2018/030 |
| Licence (German): |  Creative Commons - CC BY - Namensnennung 4.0 International |
