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Distribution of D-amino acids in vinegars and involvement of lactic acid bacteria in the production of D-amino acids
Levels of free D-amino acids were compared in 11 vinegars produced from different sources or through different manufacturing processes. To analyze the D- and L-amino acids, the enantiomers were initially converted into diastereomers using pre-column derivatization with o-phthaldialdehyde plus N-acet...
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| 主要な著者: | , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer International Publishing
2013
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3884085/ https://ncbi.nlm.nih.gov/pubmed/24422181 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/2193-1801-2-691 |
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