Content of Free Amino Acids in Huitlacoche (Ustilago maydis)
- 1 January 1996
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 44 (9) , 2556-2559
- https://doi.org/10.1021/jf960017u
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Production and evaluation of some food properties of huitlacoche (ustilago maydis)Food Biotechnology, 1993
- Taste of free amino acids and peptidesFood Reviews International, 1988
- Studies on mushroom flavoursZeitschrift für Lebensmittel-Untersuchung und Forschung, 1976
- Biogenesis of banana volatilesJournal of Agricultural and Food Chemistry, 1973
- Gas—liquid chromatography of trifluoroacetylated amino acid methyl esters : Determination of their molar responses with the flame ionization detectorJournal of Chromatography A, 1972
- Crystal Structure Data for the Compounds TaCl5.POCl3 and TiCl4.2POCl3.Acta Chemica Scandinavica, 1962
- EXTRACELLULAR LYSINE PRODUCTION BY VARIOUS FUNGICanadian Journal of Microbiology, 1957