Author： Erbas M. Ertugay M. F. Erbas M. Ö. Certel M.
Publisher： Informa Healthcare
ISSN： 1465-3478
Source： International Journal of Food Sciences and Nutrition, Vol.56, Iss.5, 2005-08, pp. : 349-358
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Abstract
A study on the evaluation of free amino acids (FAAs) in tarhana during fermentation and storage was performed. The FAAs in tarhana were determined by RP-HPLC with a fluorescence detector following extraction from the sample and derivatization with dansyl chloride. The amount of FAAs increased significantly ( p
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