Wide target analysis of acylglycerols in miso (Japanese fermented soybean paste) by supercritical fluid chromatography coupled with triple quadrupole mass spectrometry and the analysis of the correlation between taste and both acylglycerols and free fatty acids

Takahiro Ogawa, Yoshihiro Izumi, Kenichi Kusumoto, Eiichiro Fukusaki, Takeshi Bamba

    研究成果: ジャーナルへの寄稿 › 学術誌 › 査読

    10 被引用数 (Scopus)

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    「Wide target analysis of acylglycerols in miso (Japanese fermented soybean paste) by supercritical fluid chromatography coupled with triple quadrupole mass spectrometry and the analysis of the correlation between taste and both acylglycerols and free fatty acids」の研究トピックを掘り下げます。これらがまとまってユニークなフィンガープリントを構成します。

    Chemistry

    Biochemistry, Genetics and Molecular Biology

    Chemical Engineering

    Food Science