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Mechanisms Involved in Kjeldahl Microwave Digestion of Amino Acids

✍ Scribed by Suard, Carolle L.; Mourel, Rose-Marie; Didenot, Dominique; Feinberg, Max H.

Book ID
127279418
Publisher
American Chemical Society
Year
1997
Tongue
English
Weight
199 KB
Volume
45
Category
Article
ISSN
0021-8561

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## Abstract Microwave digestion (750 W for 90 s) with 4 M NaOH was used to release esterified and etherified hydroxycinnamic acids from cell walls of maize (__Zea__ mays L), wheat (__Triticum aestivum L),__ barley (__Hordeum vulgare__ L) and oilseed rape (__Brassica napus__ L) stems. Subtraction of