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PEPTIDES, AMINO-ACIDS AND AMINES LIBERATED FROM BETA-CASEIN BY MICROCOCCAL CELL-FREE PREPARATIONS
被引:9
作者
:
MORENO, V
论文数:
0
引用数:
0
h-index:
0
机构:
CORNELL UNIV, DEPT FOOD SCI, ITHACA, NY 14850 USA
CORNELL UNIV, DEPT FOOD SCI, ITHACA, NY 14850 USA
MORENO, V
[
1
]
KOSIKOWSKI, FV
论文数:
0
引用数:
0
h-index:
0
机构:
CORNELL UNIV, DEPT FOOD SCI, ITHACA, NY 14850 USA
CORNELL UNIV, DEPT FOOD SCI, ITHACA, NY 14850 USA
KOSIKOWSKI, FV
[
1
]
机构
:
[1]
CORNELL UNIV, DEPT FOOD SCI, ITHACA, NY 14850 USA
来源
:
JOURNAL OF DAIRY SCIENCE
|
1973年
/ 56卷
/ 01期
关键词
:
D O I
:
10.3168/jds.S0022-0302(73)85112-4
中图分类号
:
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
:
0905 ;
摘要
:
引用
收藏
页码:39 / 44
页数:6
相关论文
共 27 条
[1]
BAUDEL L, 1960, HELV CHIM ACTA, V43, P1795
[2]
SOME AMINO ACIDS, PEPTIDES AND AMINES IN MILK, CONCENTRATED MILKS AND CHEESE
BLOCK, RJ
论文数:
0
引用数:
0
h-index:
0
BLOCK, RJ
[J].
JOURNAL OF DAIRY SCIENCE,
1951,
34
(01)
: 1
-
10
[3]
CHEDDAR-CHEESE FLAVOUR AND ITS RELATION TO TYRAMINE PRODUCTION BY LACTIC ACID BACTERIA
DACRE, JC
论文数:
0
引用数:
0
h-index:
0
DACRE, JC
[J].
JOURNAL OF DAIRY RESEARCH,
1953,
20
(02)
: 217
-
223
[4]
THE RELATIONSHIP OF THE AMOUNT OF TYRAMINE AND THE NUMBERS OF STREPTOCOCCUS-FAECALIS TO THE INTENSITY OF FLAVOR IN AMERICAN CHEDDAR CHEESE
DAHLBERG, AC
论文数:
0
引用数:
0
h-index:
0
DAHLBERG, AC
KOSIKOWSKY, FV
论文数:
0
引用数:
0
h-index:
0
KOSIKOWSKY, FV
[J].
JOURNAL OF DAIRY SCIENCE,
1948,
31
(04)
: 305
-
314
[5]
The production of amines by bacteria I. The decarboxylation of amino-acids by strains of Bacterium coli
Gale, EF
论文数:
0
引用数:
0
h-index:
0
Gale, EF
[J].
BIOCHEMICAL JOURNAL,
1940,
34
(03)
: 392
-
413
[6]
AROMA SIGNIFICANCE OF SULFUR COMPOUNDS IN SURFACE-RIPENED CHEESE
GRILL, H
论文数:
0
引用数:
0
h-index:
0
GRILL, H
PATTON, S
论文数:
0
引用数:
0
h-index:
0
PATTON, S
CONE, JF
论文数:
0
引用数:
0
h-index:
0
CONE, JF
[J].
JOURNAL OF DAIRY SCIENCE,
1966,
49
(04)
: 409
-
+
[7]
KAVANAUGH F, 1963, ANALYTICAL MICROBIOL
[8]
THE TYRAMINE CONTENT OF CHEESE
KOSIKOWSKY, FV
论文数:
0
引用数:
0
h-index:
0
KOSIKOWSKY, FV
DAHLBERG, AC
论文数:
0
引用数:
0
h-index:
0
DAHLBERG, AC
[J].
JOURNAL OF DAIRY SCIENCE,
1948,
31
(04)
: 293
-
303
[9]
THE LIBERATION OF FREE AMINO ACIDS IN RAW AND PASTEURIZED MILK CHEDDAR CHEESE DURING RIPENING
KOSIKOWSKY, FV
论文数:
0
引用数:
0
h-index:
0
KOSIKOWSKY, FV
[J].
JOURNAL OF DAIRY SCIENCE,
1951,
34
(03)
: 235
-
241
[10]
A PROCEDURE FOR DETERMINATION OF HISTAMINE
KREMZNER, LT
论文数:
0
引用数:
0
h-index:
0
KREMZNER, LT
WILSON, IB
论文数:
0
引用数:
0
h-index:
0
WILSON, IB
[J].
BIOCHIMICA ET BIOPHYSICA ACTA,
1961,
50
(02)
: 364
-
&
←
1
2
3
→
共 27 条
[1]
BAUDEL L, 1960, HELV CHIM ACTA, V43, P1795
[2]
SOME AMINO ACIDS, PEPTIDES AND AMINES IN MILK, CONCENTRATED MILKS AND CHEESE
BLOCK, RJ
论文数:
0
引用数:
0
h-index:
0
BLOCK, RJ
[J].
JOURNAL OF DAIRY SCIENCE,
1951,
34
(01)
: 1
-
10
[3]
CHEDDAR-CHEESE FLAVOUR AND ITS RELATION TO TYRAMINE PRODUCTION BY LACTIC ACID BACTERIA
DACRE, JC
论文数:
0
引用数:
0
h-index:
0
DACRE, JC
[J].
JOURNAL OF DAIRY RESEARCH,
1953,
20
(02)
: 217
-
223
[4]
THE RELATIONSHIP OF THE AMOUNT OF TYRAMINE AND THE NUMBERS OF STREPTOCOCCUS-FAECALIS TO THE INTENSITY OF FLAVOR IN AMERICAN CHEDDAR CHEESE
DAHLBERG, AC
论文数:
0
引用数:
0
h-index:
0
DAHLBERG, AC
KOSIKOWSKY, FV
论文数:
0
引用数:
0
h-index:
0
KOSIKOWSKY, FV
[J].
JOURNAL OF DAIRY SCIENCE,
1948,
31
(04)
: 305
-
314
[5]
The production of amines by bacteria I. The decarboxylation of amino-acids by strains of Bacterium coli
Gale, EF
论文数:
0
引用数:
0
h-index:
0
Gale, EF
[J].
BIOCHEMICAL JOURNAL,
1940,
34
(03)
: 392
-
413
[6]
AROMA SIGNIFICANCE OF SULFUR COMPOUNDS IN SURFACE-RIPENED CHEESE
GRILL, H
论文数:
0
引用数:
0
h-index:
0
GRILL, H
PATTON, S
论文数:
0
引用数:
0
h-index:
0
PATTON, S
CONE, JF
论文数:
0
引用数:
0
h-index:
0
CONE, JF
[J].
JOURNAL OF DAIRY SCIENCE,
1966,
49
(04)
: 409
-
+
[7]
KAVANAUGH F, 1963, ANALYTICAL MICROBIOL
[8]
THE TYRAMINE CONTENT OF CHEESE
KOSIKOWSKY, FV
论文数:
0
引用数:
0
h-index:
0
KOSIKOWSKY, FV
DAHLBERG, AC
论文数:
0
引用数:
0
h-index:
0
DAHLBERG, AC
[J].
JOURNAL OF DAIRY SCIENCE,
1948,
31
(04)
: 293
-
303
[9]
THE LIBERATION OF FREE AMINO ACIDS IN RAW AND PASTEURIZED MILK CHEDDAR CHEESE DURING RIPENING
KOSIKOWSKY, FV
论文数:
0
引用数:
0
h-index:
0
KOSIKOWSKY, FV
[J].
JOURNAL OF DAIRY SCIENCE,
1951,
34
(03)
: 235
-
241
[10]
A PROCEDURE FOR DETERMINATION OF HISTAMINE
KREMZNER, LT
论文数:
0
引用数:
0
h-index:
0
KREMZNER, LT
WILSON, IB
论文数:
0
引用数:
0
h-index:
0
WILSON, IB
[J].
BIOCHIMICA ET BIOPHYSICA ACTA,
1961,
50
(02)
: 364
-
&
←
1
2
3
→