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. 2021 Oct 8;6(41):26910–26918. doi: 10.1021/acsomega.1c03175

Figure 3.

Figure 3

Establishment of the analytical method for lysine produced in the fermentation of edible mushrooms. (A) HPLC analysis of the l-lysine standard; (B) HPLC analysis of the l-lysine derivative standard; (C) HPLC analysis of crude extracts of SZL110; (D) LC–MS analysis of l-lysine derivative 1.