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  • 标题:Amino Acid Content of some Turkish Red Wines
  • 本地全文:下载
  • 作者:R. Ertan Anlı
  • 期刊名称:Gida : Journal of Food
  • 印刷版ISSN:1300-3070
  • 电子版ISSN:1309-6273
  • 出版年度:2001
  • 卷号:26
  • 期号:3
  • 出版社:Association of Food Technology, Turkey
  • 摘要:In this research amino acid content of quality varietals Turkish red wines such as Boğazkere, Öküzgözü and Kalecik karası from the 1998 and 1999 harvested period were determined by using RP-HPLC and spectrofluorometric techniques. According to the results were obtained, the years of production the area of vineyards and the role of grapes varieties are significantly important on the amino acids profiles.
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