Identification and quantitation of seleno-amino acids in mung bean sprouts by high-performance liquid chromatography coupled with mass spectrometry (HPLC

Identification and quantitation of seleno-amino acids in mung bean sprouts by high-performance liquid chromatography coupled with mass spectrometry (HPLC–MS)

Published:2017-08-30 Issue:3 Volume:244 Page:491-500
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Tie Mei,Sun Jifeng^ORCID,Gao Yu,Yao Yi,Wang Tingting,Zhong Honglu,Li Huawei

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/article/10.1007/s00217-017-2967-2/fulltext.html

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