The contribution of polar sphingolipids to total sphingolipid content in food sources determined using a facile method for quantitation of long-chain bases
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference40 articles.
1. Bartke, N., Fischbeck, A., & Humpf, H. U. (2006). Analysis of sphingolipids in potatoes (Solanum tuberosum L.) and sweet potatoes (Ipomoea batatas (L.) Lam.) by reversed phase high-performance liquid chromatography electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS). Molecular Nutrition & Food Research, 50, 1201–1211. https://doi.org/10.1002/mnfr.200600140.
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4. Biochemical survey of the polar head of plant glycosyl inositolphosphoceramides unravels broad diversity;Cacas;Phytochemistry,2013
5. Analytical methods in sphingolipidomics: Quantitative and profiling approaches in food analysis;Canela;Journal of Chromatography A,2016
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