Determination and Quantification of γ-Glutamyl-valyl-glycine in Commercial Fish Sauces-Reference-Cited by-同舟云学术

Determination and Quantification of γ-Glutamyl-valyl-glycine in Commercial Fish Sauces

Published:2012-07-16 Issue:29 Volume:60 Page:7291-7296
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kuroda Motonaka¹,Kato Yumiko¹,Yamazaki Junko¹,Kai Yuko¹,Mizukoshi Toshimi¹,Miyano Hiroshi¹,Eto Yuzuru¹

Affiliation:

1. Institute of Food Research & Technologies, and ‡Institute for Innovation, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 210-8681, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf3012932

Reference39 articles.

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2. Kokumi Substances, Enhancers of Basic Tastes, Induce Responses in Calcium-Sensing Receptor Expressing Taste Cells

3. Composition of Sulfur-Containing Components in Onion and Their Flavor Characters

4. Flavor Characteristics of Glutathione in Raw and Cooked Foodstuffs

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