HRGC of wine free amino acids as a tool for elementary wine characterization-Reference-Cited by-同舟云学术

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HRGC of wine free amino acids as a tool for elementary wine characterization

Published:1990-07 Issue:7 Volume:13 Page:494-498
ISSN:0935-6304
Container-title:Journal of High Resolution Chromatography
language:en
Short-container-title:J. High Resol. Chromatogr.

Author:

Vasconcelos Ana M. P.,das Neves Higuinaldo J. Chaves

Publisher

Wiley

Subject

General Chemical Engineering

Reference17 articles.

1. THE APPLICATION OF AMINO ACID COMPOSITION TO THE CHARACTERIZATION OF CITRUS JUICE

Cited by 12 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. Primary amino acid profiles of Greek white wines and their use in classification according to variety, origin and vintage;Food Chemistry;2003-02

2. Chiral gas chromatographic analysis of amino acids in fortified wines;Chromatographia;2003-01

3. N-pivaloyl methyl ester derivatives of amino acids for separation of enantiomers by chiral-phase capillary gas chromatography;Journal of Separation Science;2002-07-01

4. Pattern recognition of jet fuels: comprehensive GC×GC with ANOVA-based feature selection and principal component analysis;Chemometrics and Intelligent Laboratory Systems;2002-01

5. Automated HPLC method for the measurement of free amino acids including cysteine in musts and wines; first applications;Journal of the Science of Food and Agriculture;2001

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