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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 The Contents of L-Carnitine in Various Meats 田島, 眞 タジマ, マコト Tajima, Makoto L-カルニチン 食肉 L-Carnitine meats P(論文) 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. 2009-03-01 jpn departmental bulletin paper https://jissen.repo.nii.ac.jp/records/1008 AN10494731 実践女子大学生活科学部紀要 46 9 13 https://jissen.repo.nii.ac.jp/record/1008/files/KJ00005830257.pdf application/pdf 620.5 kB 2009-03-01