Cooked meat product analysis by LCMS/MS to determine between animal species using proteotypic peptide quantitative proteomic analysis
Postery | 2015 | ShimadzuInstrumentace
LC/MS, LC/MS/MS, LC/QQQ
ZaměřeníPotraviny a zemědělství, Proteomika
VýrobceShimadzu
Klíčová slovacooked, proteotypic, horse, animal, meat, proteomic, beef, species, peptide, food, lcms, haché, myosin, collagen, sausage, pig, testing, analysis, mlrs, determine, quantitative, cooking, between, product, degradation, peptides, tryptic, heat, chicken, pcr, using, authenticity, dqgtfedfveglr, efeignlqsk, gadpedvimgafk, gapgadgpagapgtpgpqgiagqr, gvgagpgpmglmgpr, myss, nlteemavldetiak, sfleellttqcdr, tlallfsgpasadaeaggk, vaeqelldater, vvetmqtmldaeir, easgpinftvflnmfgek, tlaflfaer, bovin, tissue, precooked, measurement, desiccation
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