Amino Nitrogen in Fruit Juice, Juice Concentrates and Fruit Drinks Determined with 2,4,6-Trinitrobenzene-sulfonic Acid-Reference-Cited by-同舟云学术

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Amino Nitrogen in Fruit Juice, Juice Concentrates and Fruit Drinks Determined with 2,4,6-Trinitrobenzene-sulfonic Acid

Published:1985-09 Issue:3 Volume:18 Page:259-262
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Beveridge T.,Harrison J.E.

Publisher

Elsevier BV

Subject

General Computer Science

Reference17 articles.

1. The Maillard Reaction. Handbook of Nutritive Value of Processed Food;Adrian,1982

2. Offcial Methods of Analysis of the Association of Official Analytical Chemists,1975

3. Non-enzymatic browning in pear juice concentrate during storage at high temperature;Beveridge;J. Food Sci,1984

4. Amino acid determination;Blackburn,1968

5. Causes of browning in pear juice concentrate during storage;Cornwell;J. Food Sci,1981

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Influence of Controlled Atmosphere Storage on Browning of d'Anjou Pear Juice and Concentrate;Canadian Institute of Food Science and Technology Journal;1990-11

2. Pear Juice from Bartlett Pear Peels and Cores;Journal of Food Science;1988-07

3. Acids and Amino Acids in Grapes and Wines;Wine Analysis;1988

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