ESTIMATION OF AMINO NITROGEN IN WORTS AND BEERS USING EITHER NINHYDRIN OR 2,4,6-TRINITROBENZENE-1-SULPHONIC ACID-Reference-Cited by-同舟云学术

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ESTIMATION OF AMINO NITROGEN IN WORTS AND BEERS USING EITHER NINHYDRIN OR 2,4,6-TRINITROBENZENE-1-SULPHONIC ACID

Published:1970-03-04 Issue:2 Volume:76 Page:150-152
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:

Author:

Bateson J. B.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.1970.tb03275.x/fullpdf

Reference5 articles.

1. THE SPECTROPHOTOMETRIC DETERMINATION OF AMINE, AMINO ACID AND PEPTIDE WITH 2,4,6- TRINITROBENZENE 1-SULFONIC ACID*

2. Contribution of ε-Amino Groups to Ninhydrin Color Production in Proteins

Cited by 9 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. Selective Reagent for Detection ofN-ε-Monomethylation of a Peptide Lysine Residue through SNAr Reaction;European Journal of Organic Chemistry;2017-07-03

2. LAURENCE BISHOP MEMORIAL LECTURE THE CURRENT STATUS OF ANALYTICAL METHODS IN THE BREWING INDUSTRY*;Journal of the Institute of Brewing;1997-03-04

3. BARLEY AND MALT ANALYSIS-A REVIEW;Journal of the Institute of Brewing;1977-11-12

4. Free Amino Nitrogen;Proceedings. Annual meeting - American Society of Brewing Chemists;1975-12

5. A REVIEW OF AUTOMATED AND SEMI-AUTOMATED ANALYSIS IN BREWING;Journal of the Institute of Brewing;1975-09-10

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