Zobrazeno 1 - 4
of 4
pro vyhledávání: '"M J, Ibarz"'
Publikováno v:
Food Chemistry. 98:300-310
The effects of adding selected amino acids (phenylalanine, alanine, aspartic acid and threonine) to grape juice on the generation of aroma compounds and on amino acid uptake were studied. The fermentation kinetics varied according to the quantities o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01b2da85190dc8dbaf91e8cd6140823f
https://doi.org/10.1016/j.foodchem.2005.05.073
https://doi.org/10.1016/j.foodchem.2005.05.073
Publikováno v:
Food Chemistry. 89:163-174
Musts from Airen grapes to which ammonium (100, 300 mg/l) and amino acids had been added (doubling the level of amino acids in that must) were fermented with three different yeast strains. Statistical treatments showed that the strain of yeast is the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3599a55e854edf03154060f6776d2a1b
https://doi.org/10.1016/j.foodchem.2004.02.021
https://doi.org/10.1016/j.foodchem.2004.02.021
Publikováno v:
Scopus-Elsevier
The present paper reports the application of an optimized pre-column derivatization procedure with aminoquinolyl-N-hydrosysuccinimidyl carbamate (AQC) to the determination of amino acids levels in musts and wines using a quaternary HPLC eluent system
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be59061a900b7afb2414e556fe296b7c
https://doi.org/10.1365/s10337-003-0002-1
https://doi.org/10.1365/s10337-003-0002-1
Publikováno v:
Revista de enfermeria (Barcelona, Spain). 9(94)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::a2b3b8fd7418c1875e949a84a07dad9b
https://pubmed.ncbi.nlm.nih.gov/3637937
https://pubmed.ncbi.nlm.nih.gov/3637937