High-Sensitivity Profiling of Dipeptides in Sauce-Flavor Baijiu Daqu by Chemical Derivatization and Ultrahigh-Performance Liquid Chromatography Coupled with High-Resolution Mass Spectrometry-Reference-Cited by-同舟云学术

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High-Sensitivity Profiling of Dipeptides in Sauce-Flavor Baijiu Daqu by Chemical Derivatization and Ultrahigh-Performance Liquid Chromatography Coupled with High-Resolution Mass Spectrometry

Published:2023 Issue: Volume: Page:
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Author:

Wang Zixuan,Chen Liangqiang,Yang Fan,Wang Xiaolin,Hu Yang,Wang Ting,Lu Xin,Lu Jianjun,Hu Chunxiu,Tu Huabin,Xu Guowang

Publisher

Elsevier BV

Reference36 articles.

1. Linear regression for calibration lines revisited: weighting schemes for bioanalytical methods;A Almeida;J Chromatogr B,2002

2. Development of Chemical Isotope Labeling Liquid Chromatography Orbitrap Mass Spectrometry for Comprehensive Analysis of Dipeptides;Z Cheng;Anal Chem,2023

3. Quantification and in silico analysis of taste dipeptides generated during dry-cured ham processing;M Gallego;Food Chem,2022

4. Lactic acid bacteria isolated from dairy products as potential producers of lipolytic, proteolytic and antibacterial proteins;I Garcia-Cano;Appl Microbiol Biotechnol,2019

5. Development of a quantification method for adenosine in tumors by LC-MS/MS with dansyl chloride derivatization;K J Goodwin;Anal Biochem,2019

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