Analysis of Food Samples with LA-REIMS

By Mudita Vats

In food-based research, LA-REIMS has been used to analyze microbial spoilage, texture, toxicity, etc in meat. I am studying the lipid profile of mushroom, which is popular for its flavour and nutritional benefits, using automated 3-D MS scanner demonstrating the advantage of using ambient ionization technique on uneven samples. Click to read the full blog here.