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The content of agaritine in spores from Agaricus bisporus

The content of agaritine in spores from Agaricus bisporus,10.1016/j.foodchem.2005.08.015,Food Chemistry,Karel Janák,Fredrik C. Størmer,Gry E. B. Kolle

The content of agaritine in spores from Agaricus bisporus  
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Agaritine (l-glutamic acid, 5-(2-(4-(hydroxymethyl)phenyl)hydrazide)) was identified and quantified in spores of Agaricus bisporus by high resolution liquid chromatography with mass spectrometric detection using negative electrospray ionisation. The spores were collected from mushrooms purchased at the open marked in Oslo, and the agaritine was extracted in pure water before analyses. On average the agaritine content was 0.304±0.003% of the spores.
Journal: Food Chemistry - FOOD CHEM , vol. 99, no. 3, pp. 521-524, 2006
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