Simultaneous quantification of twenty Amadori products in soy sauce using liquid chromatography-tandem mass spectrometry

Published 2017 View Full Article

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Title
Simultaneous quantification of twenty Amadori products in soy sauce using liquid chromatography-tandem mass spectrometry
Authors
Keywords
LC–MS, Amadori products, Soy sauce, Maillard reaction
Journal
FOOD CHEMISTRY
Volume 228, Issue -, Pages 279-286
Publisher
Elsevier BV
Online
2017-02-04
DOI
10.1016/j.foodchem.2017.02.007

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