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[DOI] [Google Scholar] 206.Chung M.-Y., Choi H.-K., Hwang J.-T

109 Walshe JM

10.1084/jem.20192282 J

Crum Y, van Veldhuisen DJ, Shah SJ, Mylavarapu U, Hu M, Komtebedde J, Lobeek M, Hoendermis ES, Litwin SE, Solomon SD, Cutlip DE, Leon MB, Kaye D, Bruch L, Seidler T, Cikes M, Mohan R , Lilly S, Collins N, Emani S, Chetcuti S, Bugger H, Kotlyar E, Reed GW, Gordon R, Gupta DK, Borlaug BA, Gorter TM

In particular, an experiment based on the -glucosidase-catalyzed hydrolysis of standard vicine to divicine, described in detail in Section S2 of the Supplementary Information, provided an approach to distinguish divicine eventually generated during faba bean flour fermentation from that arising from the gas phase spontaneous fragmentation of vicine during ESI-MS analyses