AUTOMATED COLORIMETRIC MEASUREMENT OF FREE ARGININE IN PEANUTS AS A MEANS TO EVALUATE MATURITY AND FLAVOR

被引：11

作者：

YOUNG, CT ^{[1
]}

机构：

[1] GEORGIA EXPT STN,DEPT FOOD SCI,EXPERIMENT,GA 30212

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1973年 / 21卷 / 04期

关键词：

D O I：

10.1021/jf60188a009

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：556 / 558

页数：3

共 10 条

[1] NEW SAKAGUCHI REACTION .2. [J].

IZUMI, Y .

ANALYTICAL BIOCHEMISTRY, 1965, 12 (01) :1-&

[2] NEW SAKAGUCHI REACTION [J].

IZUMI, Y .

ANALYTICAL BIOCHEMISTRY, 1965, 10 (02) :218-&

[3] NONVOLATILE FLAVOR COMPONENTS OF PEANUTS [J].

MASON, ME ;

NEWELL, JA ;

JOHNSON, BR ;

KOEHLER, PE ;

WALLER, GR .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1969, 17 (04) :728-&

[4]

MASON ME, 1968, 156 NAT M AM CHEM SO

[5]

NEWELL JA, 1967, THESIS OKLAHOMA STAT

[6]

PANG LS, 1967, THESIS OKLAHOMA STAT

[7]

YOUNG C T, 1972, Journal American Peanut Research and Education Association Incorporated, V4, P52

[8] FREE ARGININE CONTENT OF PEANUTS (ARACHIS HYPOGAEA L) AS A MEASURE OF SEED MATURITY [J].

YOUNG, CT ;

MASON, ME .

JOURNAL OF FOOD SCIENCE, 1972, 37 (05) :722-&

[9]

YOUNG CT, 1972, SE PEANUT FARMER, V10, P14

[10]

YOUNG CT, 1970, THESIS OKLAHOMA STAT

← 1 →