The analysis of amino acids in fruit juices by high-performance liquid chromatography
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference18 articles.
1. Adulteration and characterization of orange and grapefruit juices
Cited by 7 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. High-Performance Liquid Chromatographic Analysis of Free Amino Acids in Fruit Juices Using Derivatization with 9-Fluorenylmethyl-Chloroformate;Journal of Chromatographic Science;2002-01-01
2. Role of chromatography in the analysis of sugars, carboxylic acids and amino acids in food;Journal of Chromatography A;2000-09
3. Retention/quantitation properties of the o-phthaldialdehyde–3-mercaptopropionic acid and the o-phthaldialdehyde–N-acetyl-l-cysteine amino acid derivatives in reversed-phase high-performance liquid chromatography;Journal of Chromatography A;2000-02
4. Stability and characteristics of the o-phthaldialdehyde/3-mercaptopropionic acid and o-phthaldialdehyde/N-acetyl-l-cysteine reagents and their amino acid derivatives measured by high-performance liquid chromatography;Journal of Chromatography A;1999-03
5. Temperature, eluent flow-rate and column effects on the retention and quantitation properties of phenylthiocarbamyl derivatives of amino acids in reversed-phase high-performance liquid chromatography;Journal of Chromatography A;1999-01
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