HPLC Determination of Amino Acids in Musts and Port Wine Using OPA/FMOC Derivatives
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2000.tb10251.x/fullpdf
Reference19 articles.
1. Comparison of ninhydrin and o-phthalaldehyde post-column detection techniques for high-performance liquid chromatography of free amino acids
2. Varietal and geographic classification of French red wines in terms of elements, amino acids and aromatic alcohols
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