SOME FACTORS INVOLVED IN TRIMETHYLAMINE N-OXIDE (TMAO) DEMETHYLATION IN POST MORTEM RED HAKE MUSCLE-Reference-Cited by-同舟云学术

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SOME FACTORS INVOLVED IN TRIMETHYLAMINE N-OXIDE (TMAO) DEMETHYLATION IN POST MORTEM RED HAKE MUSCLE

Published:1993-08 Issue:4 Volume:17 Page:251-266
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochemistry

Author:

PHILLIPPY BRIAN Q.,HULTIN HERBERT O.

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.1993.tb00471.x/fullpdf

Reference18 articles.

1. ROLE OF COFACTORS IN BREAKDOWN OF TMAO IN FROZEN RED HAKE MUSCLE

2. [133] Determination of flavin compounds in tissues

3. Amines in Fish Muscle: II. Development of Trimethylamine and Other Amines

4. [132] Fluorometric analyses of riboflavin and its coenzymes

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Changes in Red Hake (Urophycis chuss) Muscle Induced by Different Freezing Strategies;Journal of Aquatic Food Product Technology;2009-10-06

2. Nitric oxide synthase activity in muscle foods;Meat Science;2002-10

3. A sensitive trimethylamine-N-oxide aldolase assay in two steps without deproteinisation;Journal of the Science of Food and Agriculture;2000-01-15

4. Oxidation of lipids in seafoods;Seafoods: Chemistry, Processing Technology and Quality;1994

5. DISTRIBUTION AND SOME CHARACTERISTICS OF TRIMETHYLAMINE N-OXIDE (TMAO) DEMETHYLASE ACTIVITY OF RED HAKE MUSCLE;Journal of Food Biochemistry;1993-08

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