An investigation of hydrolytic techniques for the amino acid analysis of foodstuffs.
D000596:Amino Acids / Q000032:analysis*; D002364:Caseins / Q000032:analysis; D003201:Computers; D003545:Cysteine / Q000032:analysis; D003553:Cystine / Q000032:analysis; D005069:Evaluation Studies as Topic; D005504:Food Analysis / Q000592:standards*; D005561:Formates; D005656:Fungal Proteins / Q000032:analysis; D005670:Fusarium / Q000032:analysis; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D008722:Methods; D009994:Osmolar Concentration; D010084:Oxidation-Reduction; D010472:Perchlorates; D011725:Pyridines / Q000032:analysis; D013025:Glycine max / Q000032:analysis; D013464:Sulfuric Acids; D014105:Tosyl Compounds
D000596:Amino Acids; D002364:Caseins; D005561:Formates; D005656:Fungal Proteins; D010472:Perchlorates; D011725:Pyridines; D013464:Sulfuric Acids; D014105:Tosyl Compounds; D003553:Cystine; D003545:Cysteine