Quantitative Analysis of γ-Glutamyl-valyl-glycine in Fish Sauces Fermented with Koji by LC/MS/MS
Author:
Affiliation:
1. Institute of Food Sciences & Technologies, Ajinomoto Co., Inc.
2. Institute for Innovation, Ajinomoto Co., Inc.
Publisher
The Society for Chromatographic Sciences
Subject
General Medicine
Link
https://www.jstage.jst.go.jp/article/jpchrom/37/1/37_2015.034/_pdf
Reference16 articles.
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3. [3] Toelstede, S.; Dunkel, A.; Hofmann, T. J. Agric. Food Chem. 2009, 57, 1440-1448.
4. [4] Ohsu, T.; Amino, Y.; Nagasaki, H.; Yamanaka, T.; Takeshita, S.; Hatanaka, T.; Maruyama, Y.; Miyamura, N.; Eto, Y. J. Biol. Chem. 2010, 285, 1016-1022.
5. [5] Ueda, Y.; Yonemitsu, M.; Tsubuku, T.; Sakaguchi, M.; Miyajima, R. Biosci. Biotech. Biochem. 1997, 61, 1977-1980.
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