Development and application of a multiple reaction monitoring mass spectrometry method for absolute quantification of lysinoalanine and lanthionine in dairy products-Reference-Cited by-同舟云学术

Development and application of a multiple reaction monitoring mass spectrometry method for absolute quantification of lysinoalanine and lanthionine in dairy products

Published:2020-06 Issue: Volume:105 Page:104693
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Nielsen Søren D.,Le Thao T.,Knudsen Lotte J.,Rauh Valentin,Poulsen Nina A.^ORCID,Larsen Lotte B.

Funder

Arla Foods Amba

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference29 articles.

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2. Age gelation, sedimentation, and creaming in uht milk: A review;Anema;Comprehensive Reviews in Food Science and Food Safety,2019

3. Lysinoalanine content of formulas for enteral nutrition;Boschin;Journal of Dairy Science,2003

4. Quantitation of lysinoalanine in dairy products by liquid chromatography–mass spectrometry with selective ion monitoring;Calabrese;Food Chemistry,2009

5. Maillard induced aggregation of individual milk proteins and interactions involved;Cardoso;Food Chemistry,2019

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