and cyanamide in 1899, but some doubts about arginine's structure lingered until Sørensen's synthesis of 1910.

Sources

Production

It is traditionally obtained by hydrolysis of various sources of protein, such as gelatin. It is obtained commercially by fermentation. In this way, 25-35 g/liter can be produced, using glucose as a carbon source.

Dietary sources

Arginine

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