Detection of free D‐amino acids in food by chiral phase capillary gas chromatography
- 1 October 1989
- journal article
- research article
- Published by Wiley in Journal of High Resolution Chromatography
- Vol. 12 (10) , 680-684
- https://doi.org/10.1002/jhrc.1240121012
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- Chiral amino acid analysis in fermented foods using o-phthaldialdehyde and novel N-acyl-L-cysteinesAnalytical and Bioanalytical Chemistry, 1989
- Automated enantioseparation of amino acids by derivatization with o-phthaldialdehyde and N-acylated cysteinesJournal of Chromatography A, 1989
- GC‐MS detection of aib‐containing polypeptide mycotoxins (antibiotics) in Penicillium roqueforti and other filamentous fungiJournal of High Resolution Chromatography, 1988
- Quantitative determination of the racemization of amino acids in food proteins by chiral-phase capillary gas chromatographyAnalytical and Bioanalytical Chemistry, 1987
- Protein-Alkali Reactions: Chemistry, Toxicology, and Nutritional ConsequencesPublished by Springer Nature ,1984
- D-Amino Acids in Processed Proteins: Their Nutritional ConsequencesPublished by American Chemical Society (ACS) ,1983
- Chemical and physical modification of proteins by the hydroxide ionC R C Critical Reviews in Food Science and Nutrition, 1983
- Rapid Gas Chromatographic Separation of Amino Acid Enantiomers with a Novel Chiral Stationary PhaseJournal of Chromatographic Science, 1977
- Cheese startersJournal of Dairy Research, 1976
- Peptidoglycan types of bacterial cell walls and their taxonomic implicationsMicrobiology and Molecular Biology Reviews, 1972