Enzymatic Determination of Carnosine in Meat and Fish using β-Ala-Xaa Dipeptidase and Histidine Ammonia-Lyase derived from <i>Pseudomonas putida</i> NBRC100650-Reference-Cited by-同舟云学术

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Enzymatic Determination of Carnosine in Meat and Fish using β-Ala-Xaa Dipeptidase and Histidine Ammonia-Lyase derived from Pseudomonas putida NBRC100650

Published:2021 Issue: Volume: Page:
ISSN:0910-6340
Container-title:Analytical Sciences
language:en
Short-container-title:Anal. Sci.

Author:

MURAMATSU Hisashi¹,HARADA Taisuke²,SUGIHARA Daiki³,HASHIMOTO Karen⁴,KATO Shin-ichiro¹,NAGATA Shinji¹,SHIMAMURA Tomoko¹

Affiliation:

1. Multidisciplinary Science Cluster, Research and Education Faculty, Kochi University

2. Graduate School of Integrated Arts and Sciences, Kochi University

3. Department of Agriculture, Kochi University

4. TOSA Innovative Human Development Program, Kochi University

Publisher

Springer Science and Business Media LLC

Subject

Analytical Chemistry

Link

https://www.jstage.jst.go.jp/article/analsci/advpub/0/advpub_21P239/_pdf

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1. Effects of the microbial community on the formation of volatile compounds and biogenic amines during the traditional brewing of Hongqu rice wine;Current Research in Food Science;2022

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