Inosinic acid, IMP

1. Bases, Nucleosides and Nucleotides
2. Nucleotides in Food
3. Nucleotides (5)
4. Nucleic Acids in Taste Components
5. Comparison of The Elution Volume of Nucleic Acids
6. Freshness Index (K Value)
7. ATP Related Substances in Scallops
8. ATP Related Substances in Muscle of Sea Food