89.4
[1]. Luckose F, et al. Effects of amino acid derivatives on physical, mental, and physiological activities. Crit Rev Food Sci Nutr. 201;(1):179-1144.
[2]. Gustavo Luis Leonardo Scalone, et al. Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems. J Agric Food Chem. 201 Jun 10;6(22):64-72.
[]. K Itoh, et al. Reinvestigation on the buildup mechanism of alternate multilayers consisting of poly(L-glutamic acid) and poly(L-, D-, and DL-lysines). Langmuir. 2008 Dec 2;24(2):1426-.
[4]. Mamoru K Kokufuta, et al. Swelling-shrinking behavior of chemically cross-linked polypeptide gels from poly(α-L-lysine), poly(α-DL-lysine), poly(?-L-lysine) and thermally prepared poly(lysine): effects of pH, temperature and additives in the solution. Colloids Surf B Biointerfaces. 2011 Oct 1;87(2):299-09.
[]. Yuan Jiang, et al. Preparation of hierarchical mesocrystalline DL-lysine·HCl-poly(acrylic acid) hybrid thin films. Adv Mater. 2011 Aug 16;2(1):48-2.
H02-H1-H19-H
P261-P264-P270-P271-P280-P02+P2-P04+P40-P0+P1+P8-P0-P62+P64-P40+P2-P40-P01