Use of NMR spectroscopy in the analysis of carnosine and free amino acids in fermented sausages during ripening
In: Chemical Papers, Jg. 69 (2015), Heft 10, S. 1319-1324
Online
academicJournal
Zugriff:
Titel: |
Use of NMR spectroscopy in the analysis of carnosine and free amino acids in fermented sausages during ripening
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Autor/in / Beteiligte Person: | Mati, Marcel ; Staruch, Ladislav ; Šoral, Michal |
Link: | |
Zeitschrift: | Chemical Papers, Jg. 69 (2015), Heft 10, S. 1319-1324 |
Veröffentlichung: | 2015 |
Medientyp: | academicJournal |
ISSN: | 1336-9075 (print) ; 0366-6352 (print) |
DOI: | 10.1515/chempap-2015-0148 |
Sonstiges: |
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