Development of a High-Coverage Quantitative Metabolome Analysis Method Using Four-Channel Chemical Isotope Labeling LC–MS for Analyzing High-Salt Fermented Food-Reference-Cited by-同舟云学术

Development of a High-Coverage Quantitative Metabolome Analysis Method Using Four-Channel Chemical Isotope Labeling LC–MS for Analyzing High-Salt Fermented Food

Published:2022-07-05 Issue:28 Volume:70 Page:8827-8837
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Li Zhihua¹^ORCID,Dong Ling¹,Zhao Chi¹,Zhang Fengju¹,Zhao Shuang²,Zhan Jingjing²,Li Jia²,Li Liang³^ORCID

Affiliation:

1. Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China

2. Xiamen Meliomics Technology Co., Ltd., Xiamen, Fujian 361028, China

3. The Metabolomics Innovation Centre and Department of Chemistry, University of Alberta, Edmonton, Alberta T6G 2G2, Canada

Funder

Canada Foundation for Innovation

Genome Canada

Department of Science and Technology of Sichuan Province

Natural Sciences and Engineering Research Council of Canada

Alberta Innovates

Sichuan Academy of Agricultural Sciences

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c03481

Reference30 articles.

1. Metagenomic insights into the changes in microbial community and antimicrobial resistance genes associated with different salt content of red pepper (Capsicum annuum L.) sauce

2. Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China

3. Effect of microwave sterilization on maturation time and quality of low‐salt sufu

4. Occurrence and reduction of biogenic amines in traditional Asian fermented soybean foods: A review

5. Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives

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