Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2007
Session ID : 2C-p8
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Host: The Japan Society of Cookery Science

Oral Presentation
Changes in contents of protein dipeptides and free amino acids and DPPH radical-scavenging activity of chicken breast meats during the aging
Atsumi Koide, *Yuki Niwa, Tomoko Yamauchi, Kazuko Oba
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Keywords: aging, protein, anserine, carnosine, free amino acid, Nagoya cochin
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[in Japanese]
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© 2007 The Japan Society of Cookery Science
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