Determination of aromatic amino acid content in cooked meat by derivative spectrophotometry: Implications for nutritional quality of meat

Food Chemistry

Volumn 114, Issue 3, 2009, Pages 1074-1078

  Gatellier, Ph ^a   Kondjoyan, A ^a   Portanguen, S ^a   Greve E ^a   Yoon, K ^a   Sante Lhoutellier V ^a  

^a UR370 QuaPA   (France)

Author keywords

Cooking; Meat; Phenylalanine; Second derivative spectrophotometry; Tryptophan; Tyrosine

Indexed keywords

EID: 59849102021     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.10.009     Document Type: Article

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