Amino Acids (Free and Hydrolyzed)
Author:
Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-2002-1_5
Reference17 articles.
1. Nollet LM, Toldrá F (2012) Handbook of analysis of active compounds in functional foods. CRC Press, Boca Raton, FL
2. Janiszewska K, Aniołowska M, Nowakowski P (2012) Free amino acids content of honeys from Poland. Pol J Food Nutr Sci 62:85–89
3. Xie Y, Luo T, Yang J et al (2018) Rapid determination of amino acids in beer, red wine, and donkey-hide gelatin by gradient elution of HPLC: from micellar liquid chromatography to high submicellar liquid chromatography. J AOAC Int 101:249–255
4. Guo S, Duan JA, Qian D et al (2013) Rapid determination of amino acids in fruits of Ziziphus jujuba by hydrophilic interaction ultra-high-performance liquid chromatography coupled with triple-quadrupole mass spectrometry. J Agric Food Chem 61:2709–2719
5. Callejón RM, Troncoso AM, Morales ML (2010) Determination of amino acids in grape-derived products: a review. Talanta 81:1143–1152
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