Quantitative Analysis of γ-Glutamyl-valyl-glycine in Fish Sauces Fermented with Koji by LC/MS/MS

Autor:	Junko Yamazaki, Motonaka Kuroda, Toshimi Mizukoshi, Naohiro Miyamura, Hiroshi Miyano, Yumiko Kato
Rok vydání:	2016
Předmět:	0301 basic medicine 030109 nutrition & dietetics Chromatography Chemistry 010401 analytical chemistry General Medicine 01 natural sciences 0104 chemical sciences 03 medical and health sciences Glutamyl-valyl-glycine Lc ms ms Fish Fermentation Quantitative analysis (chemistry)
Zdroj:	CHROMATOGRAPHY. 37:39-42
ISSN:	1348-3315 1342-8284
DOI:	10.15583/jpchrom.2015.034
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a483e4bab9c16c0bf370d35a4c762673 https://doi.org/10.15583/jpchrom.2015.034 Zobrazit plný text záznamu