2006•Journal of Chromatography AOpen access

Improved and simplified liquid chromatography/atmospheric pressure chemical ionization mass spectrometry method for the analysis of underivatized free amino acids in various foods

Süreyya Özcan, Hamide Z. Şenyuva

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Key concepts: Chemistry, Chromatography, Atmospheric-pressure chemical ionization, Mass spectrometry, Chemical ionization, Amino acid, High-performance liquid chromatography, Sample preparation

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Improved and simplified liquid chromatography/atmospheric pressure chemical ionization mass spectrometry method for the analysis of underivatized free amino acids in various foods — Research Paper | ScholarLens