Stability of the Glycated Amino Acid 6-(2-Formyl-5-hydroxymethyl-1-pyrrolyl)-l-norleucine (Pyrraline) During Oxidation.

MLA

Sajapin, Johann, et al. “Stability of the Glycated Amino Acid 6-(2-Formyl-5-Hydroxymethyl-1-Pyrrolyl)-l-Norleucine (Pyrraline) During Oxidation.” Journal of Agricultural and Food Chemistry, vol. 72, no. 44, Nov. 2024, pp. 24776–85. EBSCOhost, https://doi.org/10.1021/acs.jafc.4c08539.

APA

Sajapin, J., Blümel, B., Wichmann, A. C., Gabel, A. K., & Hellwig, M. (2024). Stability of the Glycated Amino Acid 6-(2-Formyl-5-hydroxymethyl-1-pyrrolyl)-l-norleucine (Pyrraline) During Oxidation. Journal of Agricultural and Food Chemistry, 72(44), 24776–24785. https://doi.org/10.1021/acs.jafc.4c08539

Chicago

Sajapin, Johann, Bianca Blümel, Annelie C Wichmann, Anna K Gabel, and Michael Hellwig. 2024. “Stability of the Glycated Amino Acid 6-(2-Formyl-5-Hydroxymethyl-1-Pyrrolyl)-l-Norleucine (Pyrraline) During Oxidation.” Journal of Agricultural and Food Chemistry 72 (44): 24776–85. doi:10.1021/acs.jafc.4c08539.