Free Amino Acids, Trimethylamine Oxide, and Betaines of the Raw and Boiled Meats of Mantis Shrimp Oratosquilla oratolia
Author:
Affiliation:
1. Department of Food Science and Technology, Tokyo University of Fisheries
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Link
https://www.jstage.jst.go.jp/article/suisan1932/58/5/58_5_973/_pdf
Reference4 articles.
1. 1) S. Konosu, A. Shinagawa, and K. Yamaguchi: Nippon Suisan Gakkaishi, 52, 869-873 (1986).
2. 2) A. Asakawa, K. Yamaguchi, and S. Konosu: Nippon Shokuhin Kogyo Gakkaishi, 28, 594-599 (1981).
3. 3) S. Konosu, K. Yamaguchi, and T. Hayashi: Nippon Suisan Gakkaishi, 44, 505-510 (1978).
4. 4) T. Hayashi, K. Yamaguchi, and S. Konosu: J. Food Sci., 46, 479-483, 493 (1981).
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