Determination of melatonin and its isomer in foods by liquid chromatography tandem mass spectrometry

Food Chemistry

Volumn 153, Issue , 2014, Pages 151-156

  Kocadaǧli, Tolgahan ^a   Yilmaz, Cemile ^a   Gökmen, Vural ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Fermented foods; Food analysis; Melatonin; Melatonin isomer; Method development

Indexed keywords

FOOD PRODUCTS; ISOMERS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY;

ANALYTICAL METHOD; ETHANOL EXTRACTION; FERMENTED FOODS; FOOD ANALYSIS; LIQUID CHROMATOGRAPHY-TANDEM MASS SPECTROMETRY; MELATONIN; METHOD DEVELOPMENT; TRIPLE QUADRUPLE;

HORMONES;

KEFIR; MELATONIN;

ANALYTIC METHOD; ARTICLE; BEER; BREAD; CACAO; COFFEE; FERMENTED PRODUCT; HORMONE DETERMINATION; ISOMER; LIQUID CHROMATOGRAPHY; MILK; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; OLIVE; QUADRUPOLE MASS SPECTROMETRY; RED WINE; SOUR CHERRY; TANDEM MASS SPECTROMETRY; TEA; TOMATO; WALNUT; YEAST;

FERMENTED FOODS; FOOD ANALYSIS; MELATONIN; MELATONIN ISOMER; METHOD DEVELOPMENT;

BEVERAGES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FRUIT; ISOMERISM; MELATONIN; SOLID PHASE EXTRACTION; TANDEM MASS SPECTROMETRY;

EID: 84891796133     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.12.036     Document Type: Article

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