Julia Skinner is a food historian, educator, and founder of Root, an Atlanta-based company focused on fermentation and bringing historic food to the modern world. She has published several books ...

Mobile phases A and B were formic acid water (0.1%, v/v) and formic acid acetonitrile (0.1%, v/v), respectively. The flow rate was 0.3 mL/min. The gradient was as follows: 0–2 min, 5% B; 2–42 min, ...