Effect of Extraction Methods on the Types and Levels of Free Amino Acid of Beef Longissimus Muscle
Author:
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201220962916144.pdf
Reference11 articles.
1. Deproteinization techniques for HPLC amino acid analysis in fresh pork muscle and dry-cured ham
2. Release of free amino-acids during ageing in bovine meat
3. FREE AMINO ACID CHANGES IN DIFFERENT AGED BOVINE MUSCLES AND THEIR RELATIONSHIP TO SHEAR VALUES
4. Appraisal of four pre-column derivatization methods for the high-performance liquid chromatographic determination of free amino acids in biological materials
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