DETERMINATION OF AMINO-ACIDS IN RIPENING APPLES BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY

被引：0
|
作者：
GOMIS, DB [1 ]
LOBO, AMP [1 ]
ALONSO, JM [1 ]
ALVAREZ, MDG [1 ]
机构：
[1] CTR EXPT AGR,CONSEJERIA AGR & PESCA PRINCIPADO ASTURIAS,E-33300 VILLAVICIOSA,SPAIN
来源：
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1992年 / 194卷 / 02期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
High performance liquid chromatography (HPLC) was used to monitor amino acid changes in ripening apples in order to increase knowledge of the biochemistry of this type of fruit with a view to determining the optimum ripening time and evaluating the potential influence of the amino acid content of the different apple varieties studied on the juices and fermented beverages made from them.
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页码：134 / 138
页数：5
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