๐”– Bobbio Scriptorium
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Nutritional studies on fruit trees

โœ Scribed by D. Mulder


Book ID
105169156
Publisher
Springer
Year
1952
Tongue
English
Weight
433 KB
Volume
4
Category
Article
ISSN
0032-079X

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The analysis showed a gradual fall of the sugar content as fermentation period increased. Ascorbic acid content decreased while nitrogen and crude protein increased during fermentation. The predominant amino acids are leucine, lysine, valine, asparagine and glutamic acid, methionine, phenylalanine.