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Quantitative determination of the racemization of amino acids in food proteins by chiral-phase capillary gas chromatography

✍ Scribed by H. Brückner; S. Schäfer; D. Bahnmüller; M. Hausch

Book ID
112328404
Publisher
Springer
Year
1987
Tongue
English
Weight
154 KB
Volume
327
Category
Article
ISSN
1618-2650

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✍ Brückner, H. ;Hausch, M. 📂 Article 📅 1989 🏛 John Wiley and Sons 🌐 English ⚖ 395 KB

C18,"Chiral aminoacid analysis in fermented foods using o-phthaldialdehyde and novel N-acyl-L-cysteines" [7]) and the Congress "Therapy with amino acids: 1st International Congress", Vienna, August 7-12, 1989 (Poster V/19 and paper, %Amino acids as ubiquitous constituents in fermented foods"[lO]).