The determination of the free enantiomeric amino acids was carried out in
three samples of differently aged balsamic vinegars from Modena by High
Resolution Gas Chromatography-Mass Spectrometry, operating in “Single-Ion... Toon meer»
Though Scotland has an ancient and thriving literary tradition, Scottish authors,
in Britain and abroad, have either been ignored or presented as British. In Italy,
while there is an awareness of Irish, Australian, or Indian... Toon meer»
In this paper the results of the analysis by HPLC of the free amino acids content
of 40 samples of “Pecorino Sardo” cheese at different stages of maturity, taken from 18
Sardinian cheese factories are presented. Statistical analysis... Toon meer»
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