Analyses of free amino acid and taste sensor traits in egg albumen and yolk revealed potential of value‐added eggs in chickens-Reference-Cited by-同舟云学术

Analyses of free amino acid and taste sensor traits in egg albumen and yolk revealed potential of value‐added eggs in chickens

Published:2021-01 Issue:1 Volume:92 Page:
ISSN:1344-3941
Container-title:Animal Science Journal
language:en
Short-container-title:Animal Science Journal

Author:

Goto Tatsuhiko¹²^ORCID,Shimamoto Saki³⁴^ORCID,Ohtsuka Akira³^ORCID,Ijiri Daichi³^ORCID

Affiliation:

1. Research Center for Global Agromedicine Obihiro University of Agriculture and Veterinary Medicine Obihiro Japan

2. Department of Life and Food Science Obihiro University of Agriculture and Veterinary Medicine Obihiro Japan

3. Department of Biochemical Science and Technology Kagoshima University Korimoto Japan

4. Graduate School of Science and Technology Niigata University Niigata Japan

Funder

Northern Advancement Center for Science and Technology

Publisher

Wiley

Subject

General Agricultural and Biological Sciences,General Medicine

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/asj.13510

Reference43 articles.

1. Quantification of tastes of amino acids using taste sensors

2. Protein and Amino Acid Content in Four Brands of Commercial Table Eggs in Retail Markets in Relation to Human Requirements

3. Shimadzu Corporation. (2019).Simultaneous analysis of amino acids using automatic pretreatment function of ProminenceTM‐i integrated LC system. No. L529A. Version. Shimadzu Corporation Kyoto [cited 13 December 2019]. Available from http://ebookstore.tandf.co.ukhttps://solutions.shimadzu.co.jp/an/n/en/hplc/jpl219002.pdf?_ga=2.12852663.1257939481.1594620530‐1293672406.1594620530

4. BitterDB: taste ligands and receptors database in 2019

5. TASTE PREFERENCES AND FOOD INTAKE

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