Determination of Urea and Citrulline in Fermented Foods and Beverages
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概要
- 論文の詳細を見る
Urea and citrulline are important constituents in some fermented foods and beverages that control their fermentation processes. An HPLC method using reversed phase mode with sodium dodecyl sulfate and a ureido group-specitic postcolumn reaction with diacetyl monoxime and antipyrine was used for the simultaneous determination of urea and citrulline in soy sauce, wine, and Japanese rice wine. The method was simple and proved to be reliable for the analysis of fermented foods and beverages.
- 社団法人日本農芸化学会の論文
- 1995-05-23
著者
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MATSUDO Takanao
Research and Development Division, Kikkoman Corporation
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Matsudo Takanao
Research And Development Division Kikkoman Corporation
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Sasaki Masaoki
Research and Development Division, Kikkoman Corporation
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Sasaki Masaoki
Research And Development Division Kikkoman Corporation
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- The Syntheses of Catechin-glucosides by Transglycosylation with Leuconostoc mesenteroides Sucrose Phosphorylase
- Simple Determination of Cyclopiazonic Acid
- Determination of Urea and Citrulline in Fermented Foods and Beverages