title: Formation of semicarbazide upon hypochlorous acid treatment of nitrogen containing compounds.
authors.affiliation: Department of Food Safety and Food Quality, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
authors.forename: B
authors.initials: B
authors.lastname: Kerkaert
authors.forename: F
authors.initials: F
authors.lastname: Mestdagh
authors.forename: B
authors.initials: B
authors.lastname: De Meulenaer
mesh_terms: D000596:Amino Acids / Q000737:chemistry*; D006997:Hypochlorous Acid / Q000737:chemistry*; D011506:Proteins / Q000737:chemistry*; D012663:Semicarbazides / Q000737:chemistry*
chemical_list: D000596:Amino Acids; D011506:Proteins; D012663:Semicarbazides; C010059:carbamylhydrazine; D006997:Hypochlorous Acid