Author:
Kojima Sadao,Saegusa Hiroyasu,Sakata Masafumi
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Reference34 articles.
1. Abe, H. and Okuma, E. (1995). Discrimination of meat species in processed meat products based on the ratio of histidine dipeptides. Nippon Shokuhin Kagaku Kogaku Kaishi, 42, 827–834.
2. Akishinonomiya, F., Kakizawa, R., Roberts, M., and Roberts, V. (1994). Illustrated encyclopaedia of European poultry, pp. 40–41. Heibonsya, Tokyo.
3. Antonini, F.M., Petruzzi, E., Pinzani, P., Orlando, C., Poggesi, M., Serio, M., Pazzagli, M., and Masotti, G. (2002). The meat in the diet of aged subjects and the antioxidant effects of carnosine. Arch. Gerontol. Geriatr., 35, suppl. 1, 7–14.
4. Aruoma, O.I., Laughton, M.J., and Halliwell, B. (1989). Carnosine, homocarnosine and anserine: could they act as antioxidants in vivo? Biochem. J., 264, 863–869.
5. Bauer, K. and Schulz, M. (1994). Biosynthesis of carnosine and related peptides by skeletal muscle cells in primary culture. Eur. J. Biochem., 219, 43–47.
Cited by
15 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