AMINO NITROGEN IN FRUIT JUICE, JUICE CONCENTRATES AND FRUIT DRINKS DETERMINED WITH 2,4,6-TRINITROBENZENE-SULFONIC ACID

被引：4

作者：

BEVERIDGE, T

HARRISON, JE

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1985年 / 18卷 / 03期

关键词：

D O I：

10.1016/S0315-5463(85)71926-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：259 / 262

页数：4

共 17 条

[1]

ADRIAN J, 1982, HDB NUTRITIVE VALUE, V1

[2]

[Anonymous], 1975, OFFICIAL METHODS ANA

BEVERIDGE, T ;

HARRISON, JE .

[4]

BLACKBURN S, 1968, METHODS TECHNIQUES, P69

[5] CAUSES OF BROWNING IN PEAR JUICE CONCENTRATE DURING STORAGE [J].

CORNWELL, CJ ;

WROLSTAD, RE .

[6]

Hamed M. G. E., 1974, Egyptian Journal of Food Science, V2, P41

[7]

Hils A., 1974, Fluessiges Obst, V41, P6

KLIEWER, WM .

KWAN, KKH ;

NAKAI, S ;

SKURA, BJ .

[10]

MOORE S, 1968, J BIOL CHEM, V243, P6281