Tryptophan and Cysteine Oxidation Products Dominate in α-Lactalbumin-Derived Peptides Analyzed with LC-MSn-Reference-Cited by-同舟云学术

Tryptophan and Cysteine Oxidation Products Dominate in α-Lactalbumin-Derived Peptides Analyzed with LC-MSn

Published:2017-08-10 Issue:9 Volume:82 Page:2062-2069
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Koivumäki Tuuli P.¹^ORCID,Gürbüz Göker¹,Heinonen I. Marina¹

Affiliation:

1. Div. of Food Chemistry, Dept. of Food and Environmental Sciences; Univ. of Helsinki; P.O. Box 27 (Latokartanonkaari 11) FI-00014 Finland

Funder

Academy of Finland

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13825/fullpdf

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4. Analysis of Protein Oxidation in Food and Feed Products;Journal of Agricultural and Food Chemistry;2020-04-02

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