Concentration of free amino acids and dipeptides in porcine skeletal muscles with different oxidative patterns-Reference-Cited by-同舟云学术

Concentration of free amino acids and dipeptides in porcine skeletal muscles with different oxidative patterns

Published:1998-11 Issue:3 Volume:50 Page:327-332
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Aristoy M-C.,Toldrá F.

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

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2. Deproteinization techniques for HPLC amino acid analysis in fresh pork muscle and dry-cured ham;Aristoy;Journal of Agricultural and Food Chemistry,1991

3. A new rapid high sensitivity analysis of amino acids in food type samples;Bidlingmeyer;Journal of the Association of Official Analytical Chemists,1987

4. Extraction and activity of carnosine, a naturally occurring antioxidant in beef muscle;Chan;Journal of Food Science,1993

5. Free amino acids and dipeptides in porcine muscles;Cornet,1990

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