Molecular level characterization of the effect of roasting on the extractable components of glandless cottonseed by Fourier transform ion cyclotron resonance mass spectrometry
Zhongqi He, Shasha Liu, Sunghyun Nam, K. Thomas Klasson, H. N. Cheng
Topics & Concepts
RoastingFourier transform ion cyclotron resonanceChemistryCottonseedTanninMass spectrometryElectrospray ionizationFood scienceChromatographyPhysical chemistryGABA and Rice ResearchFood composition and propertiesResearch in Cotton Cultivation