Application of UHPLC for the determination of free amino acids in different cheese varieties-Reference-Cited by-同舟云学术

Application of UHPLC for the determination of free amino acids in different cheese varieties

Published:2013-04-25 Issue:25 Volume:405 Page:8053-8061
ISSN:1618-2642
Container-title:Analytical and Bioanalytical Chemistry
language:en
Short-container-title:Anal Bioanal Chem

Author:

Mayer Helmut K.,Fiechter Gregor

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s00216-013-6974-2.pdf

Reference29 articles.

1. McSweeney PLH (2004) Int J Dairy Technol 57:127–144

2. Upadhyay VK, McSweeney PLH, Magboul AAA, Fox PF (2004) In: Fox PF, McSweeney PLH, Cogan TM, Guinee TP (eds) Cheese: chemistry, physics and microbiology, vol 1, 3rd edn. Elsevier, London

3. Sousa MJ, Ardö Y, McSweeney PLH (2001) Int Dairy J 11:327–345

4. McSweeney PLH, Fox PF (1997) Lait 77:41–76

5. Spackman DH, Stein WH, Moore S (1958) Anal Chem 30:1190–1206

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