Structural identification of sour compounds in wine and tea by ambient ionization mass spectrometry according to characteristic product ion and neutral loss.
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DOI: 10.1016/j.foodchem.2021.129446
Abstract: Sourness is an important food taste for human. A rapid, accurate method was used to generalize the structure similarity and diversity of sour compounds. Based on the product ion and neutral loss of sour compounds,… read more here.
Keywords: ion neutral; loss; neutral loss; sour compounds ... See more keywords