Content of free D-Ala and D-Glu in traditional Asian fermented seasonings

Journal of Nutritional Science and Vitaminology

Volumn 56, Issue 6, 2010, Pages 428-435

  Mori, Makiko ^a,b   Ito, Yoshiaki ^a   Nagasawa, Takashi ^a  

^a IWATE UNIVERSITY   (Japan)

^b MORIOKA UNIVERSITY   (Japan)

Author keywords

D alanine; D amino acids; D glutamic acid; Fermented seasonings; Free amino acids

Indexed keywords

AMINO ACID DERIVATIVE; DEXTRO ALANINE; DEXTRO GLUTAMIC ACID;

ARTICLE; ENANTIOMER; FERMENTATION; FISH; FOOD ANALYSIS; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

ALANINE; AMINO ACIDS; ASIA; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; FLAVORING AGENTS; GLUTAMIC ACID; SEAFOOD; SOY FOODS; SOYBEANS; STEREOISOMERISM;

ANIMALIA;

EID: 79952766750     PISSN: 03014800     EISSN: 18817742     Source Type: Journal    
DOI: 10.3177/jnsv.56.428     Document Type: Article

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