Identification of the Peptide PyroQ-βCasein194–209 as a Highly Specific and Sensitive Marker to Differentiate between Ultrahigh-Temperature Processed (UHT) Milk and Mildly Heated Milk-Reference-Cited by-同舟云学术

Identification of the Peptide PyroQ-βCasein194–209 as a Highly Specific and Sensitive Marker to Differentiate between Ultrahigh-Temperature Processed (UHT) Milk and Mildly Heated Milk

Published:2017-11-30 Issue:49 Volume:65 Page:10781-10791
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Dalabasmaz Sevim¹,Ebner Jennifer¹,Pischetsrieder Monika¹^ORCID

Affiliation:

1. Food Chemistry Unit, Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Str. 10, 91058 Erlangen, Germany

Funder

Heinrich-Stockmeyer-Stiftung

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b03801

Reference61 articles.

1. MILK | Introduction

3. Processing of extended shelf life milk using microfiltration

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