Extraction of free amino acids
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science
Link
http://link.springer.com/content/pdf/10.1007/BF02855310.pdf
Reference11 articles.
1. Bieleski, R.L. and N.A. Turner. 1966. Separation and estimation of amino acids in crude plant extracts by thin-layer electrophoresis and chromatography. Anal Biochem 17: 278–293.
2. Bushway, Rodney J., Janice L. Bureau and Joan King. 1986. Modification of the rapid high-performance liquid chromatographic method for the determination of potato glycoalkaloids. J Agric Food Chem 34: 277–279.
3. Carman, Allen S., Jr., Shia S. Kuan, George M. Ware, Octave J. Francis, Jr. and Gary P. Kirschenheuter. 1986. Rapid high-performance liquid chromatographic determination of the potato glycoalkaloids α-solanine and α-chaconine. J Agric Food Chem 34: 279–282.
4. Davies, A.M.C. 1977. The free amino acids of tubers of potato varieties grown in England and Ireland. Potato Res 20: 9–21.
5. Jaswal, A.S. 1973. Effects of various processing methods on free and bound amino acid contents of potatoes. Am Potato J 50: 86–95.
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3. Seeking improved nutritional properties for the potato: Ethionine-resistant protoclones;American Journal of Potato Research;1998-09
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