A Simultaneous Assay Method for L-Glutamate and L-Pyroglutamate Contents in Soy Sauce Using a 5-Oxoprolinase (without ATP Hydrolyzing Activity)-Reference-Cited by-同舟云学术

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A Simultaneous Assay Method for L-Glutamate and L-Pyroglutamate Contents in Soy Sauce Using a 5-Oxoprolinase (without ATP Hydrolyzing Activity)

Published:2001-01 Issue:2 Volume:65 Page:477-479
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:Bioscience, Biotechnology, and Biochemistry

Author:

NISHIMURA Atsuhisa,ITOH Homare,OYAMA Hiroshi,ODA Kohei

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

http://www.tandfonline.com/doi/pdf/10.1271/bbb.65.477

Reference2 articles.

1. 2) Beutler, H, Amino acids. In “Methods of enzymatic analysis”, eds. Bergmeyer, H.U., VCH Publishers, Weinheim, Germany, pp. 369-376 (1985).

2. 7) Koyama, H., Koshiyama, I., and Hukushima, D., Japan Kokai Tokkyo Koho, 1260187 (Apr. 12, 1985).

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