Investigation of low molecular weight peptides (<1 kDa) in chicken meat and their contribution to meat flavor formation
| Autor: | Jennifer Grant, Ruiyin Zhou, Donna Ryland, Michel Aliani, Erin M. Goldberg |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
030309 nutrition & dietetics
Carnosine Peptide Mass spectrometry 03 medical and health sciences chemistry.chemical_compound symbols.namesake 0404 agricultural biotechnology Food science Flavor Aroma 2. Zero hunger chemistry.chemical_classification 0303 health sciences Nutrition and Dietetics biology food and beverages 04 agricultural and veterinary sciences Glutathione biology.organism_classification 040401 food science Maillard reaction chemistry symbols Gas chromatography Agronomy and Crop Science Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 99:1728-1739 |
| ISSN: | 0022-5142 |
| DOI: | 10.1002/jsfa.9362 |
| Popis: | Low molecular weight peptides (LMWPs) ( |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Plný text