Heat-stable peptide markers specific to rabbit and chicken liver tissue for meat product authentication testing
Author:
Funder
Narodowe Centrum Badań i Rozwoju
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference40 articles.
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Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Comparison of competitive and sandwich immunochromatographic analysis in the authentication of chicken in meat products;Analytical Biochemistry;2024-06
2. Absolute quantification of targeted rabbit liver- and meat tissue-specific peptide markers in highly processed food products;Food Chemistry;2024-04
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