Gas chromatographic detection of D-amino acids as common constituents of fermented foods-Reference-Cited by-同舟云学术

Gas chromatographic detection of D-amino acids as common constituents of fermented foods

Published:1989-11 Issue:9-10 Volume:28 Page:487-492
ISSN:0009-5893
Container-title:Chromatographia
language:en
Short-container-title:Chromatographia

Author:

Brückner H.,Hausch M.

Publisher

Springer Science and Business Media LLC

Subject

Organic Chemistry,Clinical Biochemistry,Biochemistry,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/BF02261066.pdf

Reference23 articles.

1. A. H. Rose, ed., “Fermented Foods”, Academic Press, New York, 1982.

2. W. P. Hammes, Chem. Mikrobiol. Technol. Lebensmittel9, 131 (1986).

3. W. Hunger, in “Biochemical Engineering — A Challenge for Interdisciplinary Cooperation”,H. Chmiel, W. P. Hammes andJ. E. Bailey, eds., Fischer, Stuttgart, 1987; pp. 216–227.

4. H. Buckenhüskes, K. Gierschner Flüss. Obst54, 72 (1987).

5. V. Bottazzi Biochemie70, 303 (1988).

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