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Talk:Dehydroalanine

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This is the current revision of this page, as edited by Cewbot (talk | contribs) at 16:19, 31 January 2024 (Maintain {{WPBS}} and vital articles: 1 WikiProject template. Create {{WPBS}}. Keep majority rating "C" in {{WPBS}}. Remove 1 same rating as {{WPBS}} in {{Chemicals}}.). The present address (URL) is a permanent link to this version.

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Derived from serine with base...

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The following disputed statement was removed by me today: "Dehydroalanine (DHA) residues are also found in food proteins, including casein, which have been heated in the presence of a base such as sodium hydroxide. Bases can dehydrate serine to form DHA.[citation needed]" --Smokefoot (talk) 02:18, 5 January 2018 (UTC)[reply]

I overhauled the § Occurance section and re-added with ref (Friedman) the general idea of non-enzymatic formation during food preparation. The ref as I added it is for a whole paragraph, supporting all ideas in it. Feel free to add ref tags to separate statements in it if you think it would be clearer. DMacks (talk) 16:14, 3 May 2018 (UTC)[reply]
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