Separation of Amino Acids and Their Initial Maillard Reaction Intermediates by Hydrophilic Interaction Liquid Chromatography
CAO Changchun, LIANG Jingjing, WANG Meng, HOU Li, XIE Jianchun*, SUN Baoguo
Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Flavor Chemistry, Beijing Engineering and Technology
Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
CAO Changchun, LIANG Jingjing, WANG Meng, HOU Li, XIE Jianchun, SUN Baoguo. Separation of Amino Acids and Their Initial Maillard Reaction Intermediates by Hydrophilic Interaction Liquid Chromatography[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201602011.