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Introduces chemicals used in foods, rotting substances or soaking foods
in the process of manufacturing, processing or preserving foods.
Amino Acids
| 글리신 (Glycine) | L-히스티딘 (L-Histidine) |
| DL-메오니틴 (DL-Methionine) | L-카르니틴 (L-carnitine) |
| L-메티오닌 (L-Methionine) | L-발린 (L-Valine) |
| 타우린 (Tarurine) | L-이소루이신 (L-Isoleucline) |
| L-글루타민 (L-Glutamine) | L-루이신(L-Leucine) |
| 글루타민산 나트륨 ( Sodium Glutamate) | L-티로신 (L-Tyrosine) |
| 핵산 (I+G) | L-시스틴 (L-Cystine) |
| 이노신산나트륨 (Disodium Inosinate) | L-트레오닌 (L-Threonine) |
| L-아스파라긴 (L-Asparagine) | L-트립토판 (L-Tryptophan) |
| L-아르기닌 (L-Arginine) | L-세린 (L-Serine) |
| 글루코사민 염산염 (Glucosamine HCL) | |
