Determination of D- and L-pipecolic acid in food samples including processed foods

Annals of Nutrition and Metabolism

Volumn 47, Issue 3-4, 2003, Pages 165-169

  Fujita, Toru ^a   Fujita, Manabu ^a   Kodama, Taku ^a   Hada, Toshikazu ^a   Higashino, Kazuya ^a  

^a HYOGO COLLEGE OF MEDICINE   (Japan)

Author keywords

Aminobutyric acid; D , L pipecolic acid; Lysine; Processed foods; Racemization

Indexed keywords

PIPECOLIC ACID; YOGHURT;

ARTICLE; BEEF CATTLE; BEER; BREAD; CHEESE; DAIRY PRODUCT; FERMENTED PRODUCT; FOOD; FOOD PROCESSING; HEATING; ISOMER; MILK; NONHUMAN; PRIORITY JOURNAL; SAMPLE; SOYBEAN; WINE;

ALCOHOLIC BEVERAGES; ANIMALS; BREAD; CATTLE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DAIRY PRODUCTS; FOOD ANALYSIS; HEAT; MEAT; PIPECOLIC ACIDS; VEGETABLES;

BACTERIA (MICROORGANISMS); BOVINAE;

EID: 0037908895     PISSN: 02506807     EISSN: None     Source Type: Journal    
DOI: 10.1159/000070040     Document Type: Article

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