Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography–electrospray ionisation–mass spectrometry (LC–ESI

Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography–electrospray ionisation–mass spectrometry (LC–ESI–MS)

Published:2009-09 Issue:1 Volume:83 Page:104-112
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Armenteros M.,Heinonen M.,Ollilainen V.,Toldrá F.,Estévez M.

Publisher

Elsevier BV

Subject

Food Science

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