Quantification of L-Tartrate in Wine by Stopped-Flow Injection Analysis Using Immobilized D-Malate Dehydrogenase and Fluorescence Detection.-Reference-Cited by-同舟云学术

Quantification of L-Tartrate in Wine by Stopped-Flow Injection Analysis Using Immobilized D-Malate Dehydrogenase and Fluorescence Detection.

Published:2000 Issue:3 Volume:16 Page:265-268
ISSN:0910-6340
Container-title:Analytical Sciences
language:en
Short-container-title:Anal. Sci.

Author:

TSUKATANI Tadayuki¹,MATSUMOTO Kiyoshi²

Affiliation:

1. Biotechnology and Food Research Institute, Fukuoka Industrial Technology Center

2. Institute of Food Biotechnology, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Sciences, Graduate School Kyushu University

Publisher

Springer Science and Business Media LLC

Subject

Analytical Chemistry

Link

http://www.jstage.jst.go.jp/article/analsci/16/3/16_3_265/_pdf

Reference14 articles.

1. 1. K. Otsuka, “Jyozogaku (in Japanese)”, ed. K. Otsuka, 1993, Yokendo, Tokyo, 177.

2. Simultaneous Analysis of Volatile and Nonvolatile Organic Acids by Gas Chromatography

3. A simple and systematic determination method of organic polybasic acids in foods by gas liquid chromatography.

4. Determination by High Performance Liquid Chromatography of Organic Acids in Spanish Rosé Wines from the Alpujarra-Contraviesa Region of Granada

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