UPLC/ESI-MS/MS analysis of compositional changes for organosulfur compounds in garlic (Allium sativum L.) during fermentation

Food Chemistry

Volumn 211, Issue , 2016, Pages 555-559

  Kim, Sunyoung ^a   Park, So Lim ^a   Lee, Sanghee ^a   Lee, So Young ^a,c   Ko, Sungho ^b   Yoo, Miyoung ^a  

^a Korea Food Research Institute   (South Korea)

^b CHA University   (South Korea)

^c University of Science and Technology (UST)   (South Korea)

Author keywords

Allium sativum; Garlic; LC MS MS; Organosulfur compounds; S alk(en)yl l cysteines sulfoxides

Indexed keywords

AMINO ACIDS; BIOCHEMISTRY; FERMENTATION; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PEPTIDES;

ALLIUM SATIVUM; GARLIC; L-CYSTEINE; LC/MS/MS; ORGANOSULFUR COMPOUNDS;

SULFUR COMPOUNDS;

GARLIC EXTRACT; ORGANOSULFUR DERIVATIVE; S ALLYLCYSTEINE; SULFUR DERIVATIVE;

ARTICLE; CALIBRATION; CHEMICAL COMPOSITION; FERMENTATION; NONHUMAN; PEPTIDE SYNTHESIS; STARTER CULTURE; TANDEM MASS SPECTROMETRY; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; ANALYSIS; CHEMISTRY; GARLIC; LIQUID CHROMATOGRAPHY; METABOLISM; MICROBIOLOGY; SPICE;

CHROMATOGRAPHY, LIQUID; FERMENTATION; GARLIC; SPICES; SULFUR COMPOUNDS; TANDEM MASS SPECTROMETRY;

EID: 84969630121     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.05.102     Document Type: Article

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