Definition for Difference between revisions of "Glutamic acid"
From Biology Forums Dictionary
(Created page with "A Crystalline amino acid, C<sub>5</sub>H<sub>9</sub>NO<sub>4</sub>, obtained by hydrolysis from wheat gluten and sugar-beet residues, used commercially as a flavour intensifier.") |
|||
| Line 1: | Line 1: | ||
| − | A [[Crystalline]] amino acid, C<sub>5</sub>H<sub>9</sub>NO<sub>4</sub>, obtained by hydrolysis from wheat gluten and sugar-beet residues, used commercially as a flavour intensifier. | + | A [[Crystalline|crystalline]] amino acid, C<sub>5</sub>H<sub>9</sub>NO<sub>4</sub>, obtained by hydrolysis from wheat gluten and sugar-beet residues, used commercially as a flavour intensifier. |
Revision as of 18:26, 14 September 2011
A crystalline amino acid, C5H9NO4, obtained by hydrolysis from wheat gluten and sugar-beet residues, used commercially as a flavour intensifier.