Concentrations and antioxidative activity of anserine and carnosine in poultry meat extracts treated with demineralization and papain.

Proceedings of the National Science Council, Republic of China. Part B, Life sciences

Volumn 24, Issue 4, 2000, Pages 193-201

  Huang, S C ^a   Kuo, J C ^a  

^a TUNGHAI UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

ANSERINE; ANTIOXIDANT; CARNOSINE; CHELATING AGENT; HEME; IRON; MINERAL; PAPAIN; TISSUE EXTRACT;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; DUCK; FOOD; SKELETAL MUSCLE; TURKEY (BIRD);

ANIMALS; ANSERINE; ANTIOXIDANTS; CARNOSINE; CHELATING AGENTS; CHICKENS; DUCKS; HEME; IRON; MINERALS; MUSCLE, SKELETAL; PAPAIN; POULTRY PRODUCTS; TISSUE EXTRACTS; TURKEYS;

EID: 0034304606     PISSN: 02556596     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (0)