4.4 Article

Determination of 21 Free Amino Acids in Fruit Juices by HPLC Using a Modification of the 6-Aminoquinolyl-N-hydroxysuccinimidyl Carbamate (AQC) Method

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Review Chemistry, Analytical

Determination of amino acids in grape-derived products: A review

R. M. Callejon et al.

TALANTA (2010)

Article Chemistry, Applied

Determination of free amino acids in beers: A comparison of Czech and foreign brands

Ivana Kabelova et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2008)

Article Biochemical Research Methods

Application of the 6-aminoquinolyl-N-hydroxysccinimidyl carbamate (AQC) reagent to the RP-HPLC determination of amino acids in infant foods

L Bosch et al.

JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2006)

Article Biotechnology & Applied Microbiology

Production of γ-aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods

N Komatsuzaki et al.

FOOD MICROBIOLOGY (2005)