Automated HPLC method for the measurement of free amino acids including cysteine in musts and wines; first applications

Journal of the Science of Food and Agriculture

Volumn 81, Issue 8, 2001, Pages 731-738

  Pripis Nicolau, Laura ^a   De Revel, Gilles ^a   Marchand, Stéphanie ^a   Beloqui, Angel Anocibar ^a   Bertrand, Alain ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

Author keywords

Amino acids; Carboxymethylation; Cysteine; Fluorescence detector; HPLC OPA IDA; Must; Wine

Indexed keywords

2 PHTHALDIALDEHYDE; 2 SULFANYLETHANOL; AMINO ACID; CYSTEINE; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IODOACETIC ACID; ISOINDOLE DERIVATIVE; MEASUREMENT; MUST (FRUIT JUICE); SENSITIVITY; SPECTROFLUOROMETRY; WINE;

EID: 0035017392     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.871     Document Type: Article

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