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Determination of free amino acids of porcine serum responsible for the meat quality by 1H NMR and HPLC analyses

Reum Kim A,Hwa Park Seong,Nam Juhyun,Kwon Joseph,Hwa Park Min,Kwon Sang Oh,Jung Kwon Eun,Hyun Jung Jong,Choon Park Hwa,Young Park Beom,Sook Hwang Geum,Soon Jang Ik,Young Bang Woo, Wook Kim Chul,Choi Jong Soon

African Journal of Biotechnology（2011）

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Key words
porcine serum,free amino acids,meat quality,amino acids
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