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Molecular characterization of a novel aspartyl aminopeptida..:
Yuhara, Hitomi
;
Ohtani, Akira
;
Matano, Mami
..
Food Chemistry: Molecular Sciences. 2 (2021) - p. 100015 , 2021
Link:
https://doi.org/10.1016/j.fochms.2021.100015
RT Journal T1
Molecular characterization of a novel aspartyl aminopeptidase that contributes to the increase in glutamic acid content in chicken meat during cooking
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.fochms.2021.100015&Exemplar=1&LAN=DE A1 Yuhara, Hitomi A1 Ohtani, Akira A1 Matano, Mami A1 Kashiwagi, Yutaka A1 Maehashi, Kenji PB Elsevier BV YR 2021 SN 2666-5662 JF Food Chemistry: Molecular Sciences VO 2 SP 100015 LK http://dx.doi.org/https://doi.org/10.1016/j.fochms.2021.100015 DO https://doi.org/10.1016/j.fochms.2021.100015 SF ELIB - SuUB Bremen
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