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Optimizing Carnosine Containing Extract Preparation from Chicken Breast for Anti-glycating agents.

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第一作者： Seung-Ki,Kim

第一单位： Department of Food Science and Technology, Chung-Ang University, Anseong 465-756, Korea.

作者： Seung-Ki,Kim ^[1] ; Dodan,Kwon ^[1] ; Da-Ae,Kwon ^[1] ; In Kee,Paik ^[2] ; Joong-Hyuck,Auh ^[1]

作者单位： Department of Food Science and Technology, Chung-Ang University, Anseong 465-756, Korea. ^[1] Department of Animal Science and Technology, Chung-Ang University, Anseong 465-756, Korea. ^[2]

关键词 anserine carnosine chicken extraction optimization

DOI 10.5851/kosfa.2014.34.1.127

PMID 26760755

发布时间 2020-10-01

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Korean journal for food science of animal resources

2014年34卷1期

127-32页

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Korean journal for food science of animal resources

2014年34卷1期

127-32页

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Optimizing Carnosine Containing Extract Preparation from Chicken Breast for Anti-glycating agents.

Korean journal for food science of animal resources

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Korean journal for food science of animal resources

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Optimizing Carnosine Containing Extract Preparation from Chicken Breast for Anti-glycating agents.

Korean journal for food science of animal resources

相似文献

同项目论文

Korean journal for food science of animal resources

相关期刊

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