A Survey of the Peptide Profile in Prato Cheese as Measured by MALDI-MS and Capillary Electrophoresis
Author:
Affiliation:
1. Dept. of Food Technology, Faculty of Food Engineering; Univ. of Campinas - UNICAMP; 13083-862 Campinas SP Brazil
2. ThoMSon Mass Spectrometry Laboratory; Inst. of Chemistry - Univ. of Campinas - UNICAMP; POB 6154 13083-970 Campinas SP Brazil
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13618/fullpdf
Reference45 articles.
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2. Characterization of the 12% trichloroacetic acid-insoluble oligopeptides of Parmegiano-Reggiano cheese;Addeo;J Dairy Res,1992
3. Identification of peptides in Cheddar cheese by electrospray ionization mass spectometry;Alli;Intl Dairy J,1998
4. Yield, changes in proteolysis, and sensory quality of Prato cheese produced with different coagulants;Alves;J Dairy Sci,2013
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