Monitoring of free glutamic acid in Malaysian processed foods, dishes and condiments.
A study to quantify the free glutamic acid content of six processed foods, 44 dishes and 26 condiments available in Malaysia was performed using high-performance liquid chromatography with a fluorescence detector (HPLC-FRD). Recovery tests were carried out with spiked samples at levels from 6 to 31...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Taylor & Francis
2009
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| Online Access: | http://psasir.upm.edu.my/id/eprint/15723/1/Monitoring%20of%20free%20glutamic%20acid%20in%20Malaysian%20processed%20foods.pdf |