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Title
Analysis of Amino Acids in Foods using LC-MS.
Authors
Erxlebèn, Björn-Thoralf; Mreyen, Marcus
Abstract
The article describes the analysis of amino acids in foods using the liquid chromatography (LC) technique-mass spectrometry (MS) method. It uses the electrospray ionization (ESI) technique of MS for the detection of ions. It is noted that the LC-MS method being described can be applicable for free amino acid analysis in soft drinks, vinegar, and tea extracts.