Abstract
Our previous papers (Allegri et al, 1993; Biasiolo et al., 1995) have shown that milk and yoghurt contain non-protein tryptophan. It was known that these foods contain free amino acids, although free tryptophan was not determined for methodological reasons (George and Lebenthal, 1981; Miller and Kandler, 1964; 1966; 1967a; 1967b).
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