Determination of γ-glutamyl-valyl-glycine in raw scallop and processed scallop products using high pressure liquid chromatography–tandem mass spectrometry

✍ Scribed by Motonaka Kuroda; Yumiko Kato; Junko Yamazaki; Naoko Kageyama; Toshimi Mizukoshi; Hiroshi Miyano; Yuzuru Eto

• Book ID: 113626917
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 362 KB
• Volume: 134
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2012.03.048