Adeantage of LC-MS metabolomis methodology targeting hydrophillic compounds in the studies of fermented food samples

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 4, 2009, Pages 1119-1126

  Yoshida, Hiroo ^a   Yamazaki, Junko ^a   Ozawa, Shinichi ^a   Mizukoshi, Toshimi ^a   Miyano, Hiroshi ^a  

^a AJINOMOTO CO INC   (Japan)

Author keywords

Amadori compound; High performance liquid chromatography mass spectrometry; Hydrophilic compounds; Principal component analysis

Indexed keywords

AMINO ACID;

ARTICLE; FERMENTATION; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; METABOLOMICS; METHODOLOGY; SOYBEAN;

AMINO ACIDS; CHROMATOGRAPHY, LIQUID; FERMENTATION; MASS SPECTROMETRY; METABOLOMICS; SOY FOODS;

EID: 64549155690     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf803235m     Document Type: Article

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