Utilization of the Linear Mode of MALDI-TOF Mass Spectrometry in the Study of Glycation During the Malting Process
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.2010.tb00427.x/fullpdf
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3. Monitoring of malting process by characterization of glycation of barley protein Z;Bobál'ová;Eur. Food Res. Technol.,2010
4. Investigation of protein composition of barley by gel electrophoresis and MALDI mass spectrometry with regard to the malting and brewing process;Bobál'ová;J. Inst. Brew.,2008
5. Barley grain as a source of health-beneficial substance;Bfezinová Belcredi;Czech J. Food Sci.,2009
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