Free Amino Acids and Nucleotide-Related Compounds in Milkfish (Chanos chanos) Muscles and Viscera
- 1 January 1996
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 44 (9) , 2650-2653
- https://doi.org/10.1021/jf9601574
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- Mutual communication between optic lobes and constant light affect developing circadian system in the cricket, Gryllus bimaculatusComparative Biochemistry and Physiology Part A: Physiology, 1992
- Development of a biosensor for assaying postmortem nucleotide degradation in fish tissuesBiotechnology & Bioengineering, 1990
- An Evaluation of Simple Methods for Following Rigor Development in FishJournal of Food Science, 1990
- Umami taste of seafoodsFood Reviews International, 1990
- Changes in content of ATP-related compounds, homarine, and trigonelline in marine invertebrates during ice storage.NIPPON SUISAN GAKKAISHI, 1989
- Taste of free amino acids and peptidesFood Reviews International, 1988
- Biochemical basis of postmortem nucleotide catabolism in cod (Gadus morhua) and its relationship to spoilageJournal of Agricultural and Food Chemistry, 1988
- Buffering capacity of free histidine and its related dipeptides in white and dark muscles of yellowfin tuna.NIPPON SUISAN GAKKAISHI, 1986
- Distribution of Nitrogenous Constituents in the Muscle Extracts of Eight Species of FishNIPPON SUISAN GAKKAISHI, 1974
- Composition studies on tobacco. XX.—Bases of cigarette smokeJournal of the Science of Food and Agriculture, 1964