Automated HPLC method for the measurement of free amino acids including cysteine in musts and wines; first applications-Reference-Cited by-同舟云学术

Automated HPLC method for the measurement of free amino acids including cysteine in musts and wines; first applications

Published:2001 Issue:8 Volume:81 Page:731-738
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Pripis-Nicolau Laura,de Revel Gilles,Marchand St�phanie,Beloqui Angel Anocibar,Bertrand Alain

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference25 articles.

1. and Etude de l'�volution des acides amin�s du raisin au cours de la maturation, in IV Symposium International ?nologie. Actualit�s ?nologiques 89, Ed by Paris, pp 20-25 (1989).

2. A New Type of Flavor Precursors in Vitis vinifera L. cv. Sauvignon Blanc: S-Cysteine Conjugates

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