Potentiality assessment of microbial action on combined agri-food industrial wastes in amino acids catabolism

Author:

Tuly Jamila A.,Ma Haile,Zabed Hossain M.,Janet Quaisie,Godana Esa Abiso,Chen Gu,Ekumah John-Nelson

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference54 articles.

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2. Applegate, T. J., & Angel, R. (2008). Protein and Amino Acid Requirements for Poultry, Animal Sciences, Purdue Extension; AS-584-W Date 4-3-2008 Cited from: http://www.puyallup.wsu.edu/dairy/nutrient-management/publications.asp.

3. Retention Indices for Frequently Reported Compounds of Plant Essential Oils;Babushok;Journal of Physical and Chemical Reference Data,2011

4. Metabolite profiling of cheonggukjang, a fermented soybean paste, inoculated with various Bacillus strains during fermentation;Baek;Bioscience, Biotechnology and Biochemistry,2010

5. Banksa, J. M., Yvonb, M., Griponb, J. C., Fuentea, M. A. d. l., Elizabeth Y. Brechanya, A. G. W., & Muira, D. D. (2001). Enhancement of amino acid catabolism in Cheddar cheese using a-ketoglutarate: amino acid degradation in relation to volatile compounds and aroma character. International Dairy Journal, 11: 235-243.

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