Free amino acid (FAA) and fatty acid compositions were determined according to a previous article [1 (link)]. FAA composition was measured using liquid chromatography–mass spectrometry (Liquid phase: LC-20AD, Shimadzu, Japan; Mass Spectrometry: 5500 Q TRAP LC-MS/MS, AB SCIEX, Framingham, MA, USA), and gas chromatography–mass spectrometry (GC-MS 7890B-5977A, Agilent, Palo Alto, CA, USA) was used to detect fatty acid composition.
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