Application of chromatography and mass spectrometry to the characterization of food proteins and derived peptides Chromatography and Electrophoresis in Food Analysis: Part II
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| Published in | Journal of chromatography Vol. 881; no. 1-2; pp. 1 - 21 |
|---|---|
| Main Authors | , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Amsterdam
Elsevier
2000
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| Subjects | |
| Online Access | Get full text |
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| Author | GAGNAIRE, V BOUHALLAB, S LEONIL, J MOLLE, D PEZENNEC, S |
|---|---|
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| Keywords | Chemical analysis Egg Peptides Coupled method HPLC chromatography Dairy product FAB mass spectrum Cheese Foodstuff Review Matrix assisted laser desorption ionization Electrospray Posttranslational modification Reversed phase chromatography Analysis method Hydrolysate Peptide fragment Animal protein Plant protein Cereal Qualitative analysis Mass spectrometry Interface Milk |
| Language | English |
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| SubjectTerms | Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology General aspects Methods of analysis, processing and quality control, regulation, standards |
| Subtitle | Chromatography and Electrophoresis in Food Analysis: Part II |
| Title | Application of chromatography and mass spectrometry to the characterization of food proteins and derived peptides |
| Volume | 881 |
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