Related Experiment Videos
[Determination of D-isocitric-acid in currant products (author's transl)]
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung
|October 27, 1975
Abstract:
The determination of D-isocitric-acid in currant products is described Disturbances by ingredients can be eliminated with polyamide. It is suggested that the citric: isocitric acid ratio can be used to detect adulterated products.
Related Concept Videos
Articles linked to this work by shared authors, journal, and citation graph.
Olfactory dysfunction in SARS-CoV-2 infection: Focus on odorant specificity and chronic persistence.
American journal of otolaryngology·2021
Abscisic acid, cold and salt stimulate conserved metabolic regulation in the moss Physcomitrella patens.
Plant biology (Stuttgart, Germany)·2018
Comparison of a prepCheck-supported self-assessment concept with conventional faculty supervision in a pre-clinical simulation environment.
European journal of dental education : official journal of the Association for Dental Education in Europe·2018
A novel application of DDQ as electrophile in the Nenitzescu reaction.
Bioorganic & medicinal chemistry·2011
Demonstrating Fourier transform spectroscopy for students.
Applied optics·2010
[Investigation and evaluation of fumonisin contamination of native and imported cereals].
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung·1996
Quantity of K, Ca, Na, Mg, Fe, Cu, Pb, Zn and ashes in DOC Tacoronte-Acentejo (Canary Islands, Spain) musts and wines.
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung·1996
Biogenic amines in Spanish beers: differences among breweries.
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung·1996
[Degradation of Maillard reaction products by amylolytic enzymes. 3. Inhibition of glucoamylase, alpha-amylase and alpha-glucosidase by heat treated alpha-glucans and melanoidins].
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung·1996
[Degradation of Maillard reaction products by amylolytic enzymes. 2. Enzymatic degradation of heat-treated alpha-glucans with and without amino compounds].
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung·1996
Analysis of free amino acids in green coffee beans. II. Changes of the amino acid content in arabica coffees in connection with post-harvest model treatment.
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung·1996
RkMsn4, a zinc finger transcription factor, regulates carotenoid and lipid metabolism to enhance tolerance to environmental stress in Rhodosporidium kratochvilovae.
Applied and environmental microbiology·2026
[Construction of tobacco BY-2 cell lines for heterologous synthesis of taxadiene and transcriptomic analysis].
Sheng wu gong cheng xue bao = Chinese journal of biotechnology·2026
[Rational design and molecular engineering of a chitosanase for preparing specific chito-oligosaccharides with degree of polymerization≥5].
Sheng wu gong cheng xue bao = Chinese journal of biotechnology·2026