DETECTING ALLERGENS IN THERMALLY PROCESSED FOOD USING LC- MS/MS TECHNOLOGY
Others | | ShimadzuInstrumentation
LC/MS, LC/MS/MS, LC/QQQ
IndustriesFood & Agriculture
ManufacturerShimadzu
Key wordspasta, shrimp, allergens, frozen, food, peptides, retention, wheat, cod, detecting, soybean, glutenin, molecularweight, label, batter, whiteleg, time, processed, fried, labeling, garlic, soybeans, thermally, detect, bread, peanut, suggests, beer, cookiesa, fish, shimadzu, declaring, ingredients, beta, cbp, falcpa, ovotransferrin, sarcoplasmic, tropomyosin, specificity, high, caseins, parvalbumin, atlantic, lactoglobulin, contain, major, immunosorbent, peanuts, ovalbumin
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