Development and Evaluation of a GC/FID Method for the Analysis of Free Amino Acids in Quince Fruit and Jam
Author:
Affiliation:
1. REQUIMTE, Serviço de Farmacognosia, Faculdade de Farmácia, Universidade do Porto
2. REQUIMTE, Serviço de Bromatologia, Faculdade de Farmácia, Universidade do Porto
Publisher
Springer Science and Business Media LLC
Subject
Analytical Chemistry
Link
http://www.jstage.jst.go.jp/article/analsci/19/9/19_9_1285/_pdf
Reference18 articles.
1. 1. W. Ooghe, “Authenticity and Adulteration of Food-The Analytical Approach-Proceedings of Eurofood Chem. IX”, 1997, Switzerland, 593.
2. 2. J. H. Baxter, in “Handbook of Food Analysis”, ed. L. M. L.. Mollet, 1996, Ghent, Belgium, 197.
3. Rapid derivatization and gas chromatographic determination of amino acids
4. Amino acid derivatization and analysis in five minutes
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