Occurrence of D-Amino Acids in Fish Sauces and Other Fermented Fish Products
- 1 January 1999
- journal article
- Published by Japanese Society of Fisheries Science in Fisheries Science
- Vol. 65 (4) , 637-641
- https://doi.org/10.2331/fishsci.65.637
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
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- D‐alanine in Fruit Juices: A Molecular Marker of Bacterial Activity, Heat Treatments and Shelf‐lifeJournal of Food Science, 1994
- Determination of free amino acid enantiomers in rat brain and serum by high-performance liquid chromatography after derivatization with N-tert.-butyloxycarbonyl-l-cysteine and o-phthaldialdehydeJournal of Chromatography B: Biomedical Sciences and Applications, 1992
- Gas chromatographic detection of D-amino acids as common constituents of fermented foodsChromatographia, 1989