Studies on structures and activities of initial Maillard reaction products by electrospray ionisation mass spectrometry combined with liquid chromatography in processing of red ginseng-Reference-Cited by-同舟云学术

Studies on structures and activities of initial Maillard reaction products by electrospray ionisation mass spectrometry combined with liquid chromatography in processing of red ginseng

Published:2012-11 Issue:2 Volume:135 Page:832-838
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Du Qin-Qin,Liu Shu-Ying,Xu Rui-Feng,Li Ming,Song Feng-Rui,Liu Zhi-Qiang

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

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4. Studies on principal components and antioxidant activity of different Radix Astragali samples using high-performance liquid chromatography/electrospray ionization multiple-stage tandem mass spectrometry;Huang;Talanta,2009

5. Stereospecificity in hydroxyl radical scavenging activities of four ginsenosides produced by heat processing;Kang;Bioorganic and Medicinal Chemistry Letters,2006

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