Small peptides (<5kDa) found in ready-to-eat beef meat

Author:

Bauchart C.,Rémond D.,Chambon C.,Patureau Mirand P.,Savary-Auzeloux I.,Reynès C.,Morzel M.

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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2. Histidine dipeptides HPLC-based test for the detection of mammalian origin proteins in feeds for ruminants;Aristoy;Meat Science,2004

3. Bauchart, C., Chambon, C., Patureau Mirand, P., Savary-Auzeloux, I., Rémond, D., & Morzel M. (in press). Peptides in rainbow trout (Oncorhynchus mykiss) muscle subjected to ice storage and cooking. Food Chemistry.

4. The histidine-containing dipeptides, carnosine and anserine: distribution, properties and biological significance;Boldyrev;Advances in Enzyme Regulation,1990

5. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

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