Jump to Main Content
- Lamikanra, O.; Kassa, A.K.
- Journal of agricultural and food chemistry 1999 v.47 no.12 pp. 4837-4841
- grapes; grape juice; grape seeds, etc ; Vitis rotundifolia; ripening; free amino acids; cultivars; chemical composition; brix; titratable acidity; chemical constituents of plants; Show all 11 Subjects
- ... The changes in amino acid composition that occur with maturity of the Noble cultivar of the Vitis rotundifolia Michx. (muscadine) grape were determined by HPLC. Eighteen amino acids were identified. Histidine was the most prominent amino acid followed by alanine. The concentrations of most of the major amino acids (alanine, glycine, histidine, valine, isoleucine, aspartic acid, and serine) were hi ...