Statistical comparative study of free amino acid HPLC data from a selected almond set

Author： Grane-Teruel N.   Luna-Amador M.C.   Prats-Moya M.S.   Berenguer-Navarro V.   Martn-Carratala M.L.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.65, Iss.1, 1999-04, pp. : 23-28

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Characterisation of 19 almond cultivars on the basis of their free amino acids composition

By Seron L.H.   Poveda E.G.   Prats Moya M.S.   Martn Carratala M.L.   Berenguer-Navarro V.   Grane-Teruel N.  

Food Chemistry, Vol. 61, Iss. 4, 1998-04 ,pp. : 455-459

Elsevier

Access to resources Recommend Favorite

Phenotypic and genetic characterization of a selected set of Lactococcus lactis strains isolated from a starter-free farmhouse cheese

By Sanchez M.M.   Delgado T.   Alonso L.   Mayo B.  

Food Microbiology, Vol. 17, Iss. 4, 2000-08 ,pp. : 449-460

Elsevier

Access to resources Recommend Favorite

Ripening of Ossau-Iraty cheese: determination of free amino acids by RP-HPLC and of total free amino acids by the TNBS method

By Izco J.M.   Torre P.   Barcina Y.  

Food Control, Vol. 11, Iss. 1, 2000-02 ,pp. : 7-11

Elsevier

Access to resources Recommend Favorite

Free amino acid content in infant formulas

By Ventura Alison K.   Gabriel Ana San   Hirota Mariko   Mennella Julie A.  

Nutrition & Food Science, Vol. 42, Iss. 4, 2012-07 ,pp. : 271-278

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Free amino acid composition and botanical origin of honey

By Hermosin I.   Chicon R.M.   Dolores Cabezudo M.  

Food Chemistry, Vol. 83, Iss. 2, 2003-11 ,pp. : 263-268

Elsevier

Access to resources Recommend Favorite