Flavor Characteristics of Glutathione in Raw and Cooked Foodstuffs-Reference-Cited by-同舟云学术

Flavor Characteristics of Glutathione in Raw and Cooked Foodstuffs

Published:1997-01 Issue:12 Volume:61 Page:1977-1980
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:Bioscience, Biotechnology, and Biochemistry

Author:

Ueda Yoichi,Yonemitsu Muneaki,Tsubuku Takako,Sakaguchi Makoto,Miyajima Ryuichi

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.61.1977

Reference3 articles.

1. S. Yamaguchi and A. Kimizuka, “Advances in Biochemistry and Physiology,” ed. by L. J. Filler, Jr.et al., Raven Press, New York, 1979, pp. 35–54.

2. D. J. Finney, “Probit Analysis,” 3rd Ed., Cambridge University, London, 1971.

3. “Official Methods of Analysis of the Association of Official Analytical Chemist,” 15th Ed., ed. by S. Williams, Association of Official Analytical Chemists, Inc., Arlington, Virginia, 1990, pp. 947.

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