EU Regulation 1334/2008 & 872/2012
FDA 21 CFR 172.320
FDA 21 CFR 184.1271
[α]26/D +8.0 to +9.5°, c = 2 in 5 M HCl
240 °C (dec.) (lit.)
H2O: 25 mg/mL
flavors and fragrances
see Safety & Documentation for available documents
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Antioxidants protect biological systems from oxidative damage produced by oxygen-containing free radicals and from redoxactive transition metal ions such as iron, copper, and cadmium.
Separation of L-Alanine; Glycine; L-Valine; L-Leucine; L-Isoleucine; L-Proline; L-Methionine; L-Serine; L-Threonine; L-Phenylalanine; L-Aspartic acid; L-4-Hydroxyproline; L-Cysteine; L-Glutamic acid; L-Asparagine; L-Lysine; L-Glutamine; L-Histidine; L-Tyrosine; L-Tryptophan; L-Cystine