Incorporation of histidine and β-alanine into the macromolecular fraction of beef soup stock during heating

Journal of Food Science

Volumn 65, Issue 4, 2000, Pages 596-603

  Kuroda, Motonaka ^a   Harada, Tsutomu ^a  

^a AJINOMOTO CO INC   (Japan)

Author keywords

Beef soup; Carnosine; Macromolecular fraction; glutamyl alanyl histidine

Indexed keywords

EID: 0033865223     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb16056.x     Document Type: Article

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