The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastırma, a dry-cured and dried meat product

2021 ◽  
Author(s):  
Muhammet İrfan AKSU ◽  
Ebru ERDEMİR
Keyword(s):  
Amino Acid ◽  
Lipid Oxidation ◽  
Amino Acid Composition ◽  
Free Amino Acid ◽  
Acid Composition ◽  
Free Amino ◽  
Meat Product ◽  
Sensory Properties ◽  
Free Amino Acid Composition ◽  
Potassium Lactate

scholarly journals Free amino acid composition of apple juices with potential for cider making as determined by UPLC-PDA

2018 ◽  
Vol 124 (4) ◽  
pp. 467-476 ◽  
Author(s):  
Sihui Ma ◽  
Andrew P. Neilson ◽  
Jacob Lahne ◽  
Gregory M. Peck ◽  
Sean F. O'Keefe ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Free Amino Acid ◽  
Acid Composition ◽  
Free Amino ◽  
Free Amino Acid Composition

Free Amino Acid Composition of Quince (Cydonia oblongaMiller) Fruit (Pulp and Peel) and Jam

2004 ◽  
Vol 52 (5) ◽  
pp. 1201-1206 ◽  
Author(s):  
Branca M. Silva ◽  
Susana Casal ◽  
Paula B. Andrade ◽  
Rosa M. Seabra ◽  
M. Beatriz P. P. Oliveira ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Free Amino Acid ◽  
Acid Composition ◽  
Free Amino ◽  
Fruit Pulp ◽  
Free Amino Acid Composition
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