各種食肉に含まれるL-カルニチン含有量とその変動要因  [in Japanese] The contents of L-carnitine in various meats  [in Japanese]

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Author(s)

    • 田島 眞 Tajima Makoto
    • 実践女子大学生活科学部食生活科学科食品学研究室 Department of Food and Health Sciences

Abstract

The contents of L-carnitine in various meats were examined. As a result, it was shown that the contents of L-carnitin differed greatly according to the species. The red meat contained more L-carnitine. The low content was observed in egg and milk. It was shown that as the animal grew up the contents of L-carnitin decreased.

Journal

  • Bulletin of the Jissen Women's University, Faculty of Human Life Sciences

    Bulletin of the Jissen Women's University, Faculty of Human Life Sciences (46), 9-13, 2009-03

    Jissen Women's University

Keywords

Codes

  • NII Article ID (NAID)
    110007471029
  • NII NACSIS-CAT ID (NCID)
    AN10494731
  • Text Lang
    JPN
  • Journal Type
    大学紀要
  • ISSN
    13413244
  • NDL Article ID
    10355873
  • NDL Source Classification
    ZE16(社会・労働--家事・家政--学術誌)
  • NDL Call No.
    Z6-625
  • Data Source
    NDL  NII-ELS 
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