During pickling of brassica juncea var, folosa, the contents of alkaline amino acids, Arg, His and total amino acids decreased, the contents of acidic and hydrophobic amino acids increased, the molecular fractions of amino acids changed significantly. The molecular fractions ratio of Thr redued greatly, and that of essential amino acids, Met, Phe, Leu, lie, Val and Lys increased in pickled vegeteables. The correlation coefficent with molel composition of amino acids was 0.6017 at 0 hour and 0.49978 at 216 ...
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