Free amino nitrogen concentration correlates to total yeast assimilable nitrogen concentration in apple juice

Publisher： John Wiley & Sons Inc

E-ISSN： 2048-7177|6|1|119-123

ISSN： 2048-7177

Source： Food Science & Nutrition, Vol.6, Iss.1, 2018-01, pp. : 119-123

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

A multi-enzyme bioelectrode for the rapid determination of total lactate concentration in tomatoes, tomato juice and tomato paste

By Mazzei F.   Azzoni A.   Cavalieri B.   Botre F.   Botre C.  

Food Chemistry, Vol. 55, Iss. 4, 1996-04 ,pp. : 413-418

Elsevier

Access to resources Recommend Favorite

Nitrogenous components of human milk: non-protein nitrogen, true protein and free amino acids

By Carratu B.   Boniglia C.   Scalise F.   Ambruzzi A.M.   Sanzini E.  

Food Chemistry, Vol. 81, Iss. 3, 2003-06 ,pp. : 357-362

Elsevier

Access to resources Recommend Favorite

Changes in free amino acid concentration during stabilization and aging of wines derived from garnacha and viura musts clarified by static sedimentation

By Ayestaran B.   Ancin C.   Corroza M.   Garrido J.  

Food Control, Vol. 7, Iss. 3, 1996-06 ,pp. : 157-163

Elsevier

Access to resources Recommend Favorite

Determination of -amino nitrogen in pea protein hydrolysates: a comparison of three analytical methods

By Panasiuk R.   Amarowicz R.   Kostyra H.   Sijtsma L.  

Food Chemistry, Vol. 62, Iss. 3, 1998-07 ,pp. : 363-367

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