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Fresenius' Zeitschrift für analytische Chemie

, Volume 327, Issue 1, pp 30–31 | Cite as

Quantitative determination of the racemization of amino acids in food proteins by chiral-phase capillary gas chromatography

  • H. Brückner
  • S. Schäfer
  • D. Bahnmüller
  • M. Hausch
Posters Chromatography

Keywords

Chromatography Physical Chemistry Analytical Chemistry Inorganic Chemistry Quantitative Determination 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Quantitative Bestimmung der Racemisierung von Aminosäuren in Nahrungsmittelproteinen durch Chiralphasen-Kapillar-GC

References

  1. 1.
    Masters PM, Friedman M (1979) J Agric Food Chem 27:507–511Google Scholar
  2. 2.
    Frank H, Nicholson GJ, Bayer E (1977) J Chromatogr Sci 15:174–176Google Scholar

Copyright information

© Springer-Verlag 1987

Authors and Affiliations

  • H. Brückner
    • 1
  • S. Schäfer
    • 1
  • D. Bahnmüller
    • 1
  • M. Hausch
    • 1
  1. 1.Institute of Food TechnologyUniversity of HohenheimStuttgart 70Germany

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