Transaminase activity in extracts of cod muscle studied by the use of a14C-labelled amino acid mixture-Reference-Cited by-同舟云学术

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Transaminase activity in extracts of cod muscle studied by the use of a14C-labelled amino acid mixture

Published:1974-01 Issue:1 Volume:25 Page:11-20
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Murray John,Burt James R.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference26 articles.

1. Cheddar Cheese Flavor: Gas Chromatographic and Mass Spectral Analyses of the Neutral Components of the Aroma Fraction

2. In Chemistry and Phyisology of Flavors (; ; , eds.) Avi Publishing Company Inc., Westport Connecticut. 1967, p. 228.

3. In Chemistry and Physiology of Flavors (; ; , eds.) Avi Publishing Company Inc., Westport Connecticut. 1967, p. 267.

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