HPAEC-PAD analysis for determination of the amino acid profiles in protein fractions from oat flour combined with correction of amino acid loss during hydrolysis-Reference-Cited by-同舟云学术

HPAEC-PAD analysis for determination of the amino acid profiles in protein fractions from oat flour combined with correction of amino acid loss during hydrolysis

Published:2023-01 Issue: Volume:109 Page:103589
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Sardari Roya R.R.^ORCID,Jasilionis Andrius,Renhuldt Nikos Tsardakas,Adlercreutz Patrick,Karlsson Eva Nordberg

Funder

Lunds Universitet

Stiftelsen för Strategisk Forskning

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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4. Correction for amino acid loss during acid hydrolysis of a purified protein;Darragh;Anal. Chem.,1996

5. Direct determination of free amino acids and sugars in green tea by anion-exchange chromatography with integrated pulsed amperometric detection;Ding;J. Chromatogr. A,2002

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