Quantification of species-specific meat proteins in cooked and smoked sausages using infusion mass spectrometry
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3437-y/fulltext.html
Reference24 articles.
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3. Cox J, Hein MY, Luber CA, Paron I, Nagaraj N, Mann M (2014) Accurate proteome-wide label-free quantification by delayed normalization and maximal peptide ratio extraction, termed MaxLFQ. Mol Cell Proteom 13:2513–2526
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5. Gallego M, Mora L, Concepción Aristoy M, Toldrá F (2016) The use of label-free mass spectrometry for relative quantification of sarcoplasmic proteins during the processing of dry-cured ham. Food Chem 196:437–444
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