
%0 Journal Article
%A Reynolds, TM 
%T Water-Soluble constituents of fruit. VI. The Amino Acids in Apricots and Peaches
%J Australian Journal of Chemistry
%D 1957/06/01
%V 10
%N 2
%P 198-202
%K 
%R https://doi.org/10.1071/CH9570198
%U https://www.publish.csiro.au/paper/CH9570198 
%X The amino acids in apricots and peaches were fractionated by displacement chromatography on columns of cation-exchange resins and then examined by paper chromatography. The same 18 amino acids identified in both species. Except for a much lower concentration of proline in peaches the amino acids were present in similar proportions in the two species. 
