The amino‐acids of apple juices and ciders
- 1 March 1957
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 8 (3) , 122-131
- https://doi.org/10.1002/jsfa.2740080304
Abstract
No abstract availableKeywords
This publication has 16 references indexed in Scilit:
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- NITROGENOUS CONSTITUENTS OF BREWING MATERIALS: VI. USE OF ION-EXCHANGE RESINS IN FRACTIONATING THE NITROGEN COMPOUNDS OF BREWERS' WORTSJournal of the Institute of Brewing, 1956
- The identical behaviour of some peptides and amino-acids in paper chromatographyBiochimica et Biophysica Acta, 1955
- Infra-red Spectra of the New Proline Derivative from the AppleNature, 1955
- A New Amino-Acid from ApplesNature, 1955
- A New Amino-acid in the Peel of Apple FruitsNature, 1954
- The fractionation of the non-protein nitrogen of grassland herbageJournal of the Science of Food and Agriculture, 1954
- The determination of amino-acids colorimetrically by the ninhydrin reactionThe Analyst, 1951
- γ-Amino-Butyric Acid and β-Alanine in Plant Tissues: Amino-Acids of the Apple FruitNature, 1950
- THE FREE AMINO ACIDS OF FRUITSJournal of Food Science, 1949