Differences in muscle histidine‐containing dipeptides in broilers-Reference-Cited by-同舟云学术

Differences in muscle histidine‐containing dipeptides in broilers

Published:2019-07-11 Issue:13 Volume:99 Page:5680-5686
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Barbaresi Silvia¹,Maertens Luc²,Claeys Erik³,Derave Wim¹,De Smet Stefaan³^ORCID

Affiliation:

1. Department of Movement and Sports SciencesGhent University Ghent Belgium

2. Animal Sciences UnitILVO Melle Belgium

3. Department of Animal Sciences and Aquatic Biology, LANUPROGhent University Ghent Belgium

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9829

Reference37 articles.

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2. Determinants of muscle carnosine content

3. Physiology and Pathophysiology of Carnosine

4. Role of histidine‐related compounds as intracellular proton buffering constituents in vertebrate muscle;Abe H;Biochemistry (Mosc),2000

5. Carnosine, anserine, creatine, and inosine 5′-monophosphate contents in breast and thigh meats from 5 lines of Korean native chicken

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