Wide target analysis of acylglycerols in miso (Japanese fermented soybean paste) by supercritical fluid chromatography coupled with triple quadrupole mass spectrometry and the analysis of the correlation between taste and both acylglycerols and free fatty: Acylglycerol profiling in miso by SFC/MS/MS

Journal article published in 2017 by Takahiro Ogawa, Yoshihiro Izumi, Kenichi Kusumoto, Eiichiro Fukusaki, Takeshi Bamba 

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