Authentication of processed meat products by peptidomic analysis using rapid ambient mass spectrometry.
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Identification of novel peptides for horse meat speciation in highly processed foodstuffs.Extraction efficiency and implications for absolute quantitation of propranolol in mouse brain, liver and kidney tissue sections using droplet-based liquid microjunction surface sampling high-performance liquid chromatography/electrospray ionizationProcessed Meat Protein and Heat-Stable Peptide Marker Identification Using Microwave-Assisted Tryptic Digestion.Detection of meat species adulteration using high-resolution mass spectrometry and a proteogenomics strategy.In-gel and OFFGEL-based proteomic approach for authentication of meat species from minced meat and meat products.Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication.Direct analysis of volatile organic compounds in foods by headspace extraction atmospheric pressure chemical ionisation mass spectrometry.A real time metabolomic profiling approach to detecting fish fraud using rapid evaporative ionisation mass spectrometry.
P2860
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P2860
Authentication of processed meat products by peptidomic analysis using rapid ambient mass spectrometry.
description
2015 nî lūn-bûn
@nan
2015年の論文
@ja
2015年学术文章
@wuu
2015年学术文章
@zh-cn
2015年学术文章
@zh-hans
2015年学术文章
@zh-my
2015年学术文章
@zh-sg
2015年學術文章
@yue
2015年學術文章
@zh
2015年學術文章
@zh-hant
name
Authentication of processed me ...... pid ambient mass spectrometry.
@en
Authentication of processed me ...... pid ambient mass spectrometry.
@nl
type
label
Authentication of processed me ...... pid ambient mass spectrometry.
@en
Authentication of processed me ...... pid ambient mass spectrometry.
@nl
prefLabel
Authentication of processed me ...... pid ambient mass spectrometry.
@en
Authentication of processed me ...... pid ambient mass spectrometry.
@nl
P50
P1433
P1476
Authentication of processed me ...... apid ambient mass spectrometry
@en
P2093
Magdalena Montowska
P304
P356
10.1016/J.FOODCHEM.2015.04.078
P577
2015-04-24T00:00:00Z