Changes in Content of Histidine Containing Dipeptides (Anserine Carnosine) and DPPH Radical Scavenging-Activity of Chicken Meat after Storage and Cooking

KOIDE ATSUMI; YAMAUCHI TOMOKO; OBA KAZUKO

Art

J-GLOBAL ID：200902281325267160 Reference number：07A1231349

Changes in Content of Histidine Containing Dipeptides (Anserine Carnosine) and DPPH Radical Scavenging-Activity of Chicken Meat after Storage and Cooking

鶏肉の貯蔵・加熱調理に伴うヒスチジン含有ジペプチド(アンセリン・カルノシン)およびDPPHラジカル捕捉活性の変化

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Material：
Volume： 40 Issue： 6 Page： 397-404 Publication year： Dec. 20, 2007
JST Material Number： Y0637A ISSN： 1341-1535 Document type： Article
Article type：原著論文 Country of issue： Japan (JPN) Language： JAPANESE (JA)

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Food analysis , Raw meat quality and treatments , Food in general

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