Assessment of Enzymatic Improvers in Flours Using LC–MS/MS Detection of Marker Tryptic Peptides-Reference-Cited by-同舟云学术

Assessment of Enzymatic Improvers in Flours Using LC–MS/MS Detection of Marker Tryptic Peptides

Published:2020-01-03 Issue:2 Volume:31 Page:240-248
ISSN:1044-0305
Container-title:Journal of the American Society for Mass Spectrometry
language:en
Short-container-title:J. Am. Soc. Mass Spectrom.

Author:

Prandi Barbara¹²^ORCID,Lambertini Francesca³,Varani Martina¹,Faccini Andrea⁴,Suman Michele³^ORCID,Leporati Andrea³,Tedeschi Tullia¹^ORCID,Sforza Stefano¹

Affiliation:

1. Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy

2. Department of Human Sciences and Quality of Life Promotion, Telematic University San Raffaele Roma, via Val Cannuta 247, 00166 Rome, Italy

3. Advanced Research Laboratory, Barilla G.R. F.lli SpA, via Mantova 166, 43122 Parma, Italy

4. Interdepartmental Centre for Measurements, University of Parma, Parco Area delle Scienze 23/A, 43124 Parma, Italy

Funder

Seventh Framework Programme

Publisher

American Chemical Society (ACS)

Subject

Spectroscopy,Structural Biology

Link

https://pubs.acs.org/doi/pdf/10.1021/jasms.9b00109

Reference25 articles.

1. Production of Microbial Enzymes and Their Applications

2. Properties and applications of starch-converting enzymes of the α-amylase family

3. Wheat bread aroma compounds in crumb and crust: A review

4. Glucose oxidase — An overview

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