UPLC-UV Method for the Quantification of Free Amino Acids, Bioactive Amines, and Ammonia in Fresh, Cooked, and Canned Mushrooms
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DOI: 10.1007/s12161-020-01777-5
Abstract: Mushrooms are valued due to health-promoting properties and small environmental footprint. The simultaneous determination of free amino acids (17), amines (10), and ammonia in fresh, cooked, and canned Agaricus bisporus was investigated. An AQC-derivatization method… read more here.
Keywords: amino acids; ammonia fresh; fresh cooked; amines ammonia ... See more keywords