Some environmental factors affecting free amino acid composition in six varieties of peanuts
- 1 June 1974
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 51 (6) , 265-268
- https://doi.org/10.1007/bf02642633
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- FREE ARGININE CONTENT OF PEANUTS (Arachis hypogaea L.) AS A MEASURE OF SEED MATURITYJournal of Food Science, 1972
- Factors affecting the formation of pyrazine compounds in sugar-amine reactionsJournal of Agricultural and Food Chemistry, 1970
- Peptide hydrolase in wheat embryoPhytochemistry, 1970
- Stabilization, partial purification and characterization of peptidyl peptide hydrolases from germinated barleyPhytochemistry, 1970
- Nonvolatile flavor components of peanutsJournal of Agricultural and Food Chemistry, 1969
- Precursors of typical and atypical roasted peanut flavorJournal of Agricultural and Food Chemistry, 1967