Free amino acid profiles from 'Pinot noir' grapes are influenced by vine N-status and sample preparation method

Food Chemistry

Volumn 119, Issue 2, 2010, Pages 484-489

  Lee, Jungmin ^a   Schreiner, R Paul ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

FAN; Free amino acids; Grape quality; K; N; Nutrient; P; Pinot noir; Vitis vinifera; YAN

Indexed keywords

AMINO ACID; AMMONIA; ARGININE; NITROGEN; PHOSPHORUS; POTASSIUM;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CONTROLLED STUDY; FERMENTATION; FRUIT JUICE; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; SOIL MOISTURE;

VITACEAE; VITIS VINIFERA;

EID: 70350569817     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.06.045     Document Type: Article

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