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Analysis of the oligosaccharides in Japanese rice wine, sake, by hydrophilic interaction liquid chromatography–time-of-flight/mass spectrometry

Food ChemistryEngineeringFood FermentationBiochemistryJapanese Rice WineChromatography–time-of-flight/mass SpectrometryFood AnalysisBioanalysisMass SpectrometryAnalytical ChemistryHydrophilic InteractionPhytochemistryMedicineBiomolecular EngineeringChromatography