Effect of Thermal Processing on the Metabolic Components of Black Beans on Ultra-High-Performance Liquid Chromatography Coupled with High-Field Quadrupole-Orbitrap High-Resolution Mass Spectrometry

An ultra-high-performance liquid chromatography coupled with high-field quadrupole-orbitrap mass spectrometry (UHPLC-QE-MS) histological platform was used to analyze the effects of two thermal processing methods (cooking and steaming) on the nutritional metabolic components of black beans. Black bea...

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Autors principals:	Yuchao Feng, Xia Fan, Shu Zhang, Miao Yu, Tong Wu, Ying Liang, Changyuan Wang, Hongzhi Yang
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2022-06-01
Col·lecció:	Molecules
Matèries:	metabolic components hot working UHPLC-QE-MS black beans
Accés en línia:	https://www.mdpi.com/1420-3049/27/12/3919
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