The betaine profile of cereal flours unveils new and uncommon betaines.
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DOI: 10.1016/j.foodchem.2017.06.111
Abstract: We report the LC-ESI-MS/MS determination of betaines in commercial flours of cereals and pseudocereals most utilized in human nutrition. Results showed that glycine betaine, trigonelline, proline betaine, Nε-trimethyllysine were metabolites common to all examined flours,… read more here.
Keywords: betaine profile; cereal flours; flours unveils; betaine ... See more keywords