Skip to main content
Log in

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

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

  • Posters
  • Chromatography
  • Published:
Fresenius' Zeitschrift für analytische Chemie Aims and scope Submit manuscript

This is a preview of subscription content, log in via an institution to check access.

Access this article

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

References

  1. Masters PM, Friedman M (1979) J Agric Food Chem 27:507–511

    Google Scholar 

  2. Frank H, Nicholson GJ, Bayer E (1977) J Chromatogr Sci 15:174–176

    Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Additional information

Supported by the DFG, Br 880-1.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Brückner, H., Schäfer, S., Bahnmüller, D. et al. Quantitative determination of the racemization of amino acids in food proteins by chiral-phase capillary gas chromatography. Z. Anal. Chem. 327, 30–31 (1987). https://doi.org/10.1007/BF00474541

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF00474541

Keywords

Navigation