Cooked meat product analysis by LCMS/MS to determine between animal species using proteotypic peptide quantitative proteomic analysis
Posters | 2015 | ShimadzuInstrumentation
LC/MS, LC/MS/MS, LC/QQQ
IndustriesFood & Agriculture, Proteomics
ManufacturerShimadzu
Key wordscooked, proteotypic, horse, animal, meat, proteomic, beef, species, peptide, food, lcms, haché, myosin, collagen, sausage, pig, testing, analysis, determine, mlrs, quantitative, cooking, between, product, peptides, degradation, tryptic, heat, chicken, pcr, using, authenticity, dqgtfedfveglr, efeignlqsk, gadpedvimgafk, gapgadgpagapgtpgpqgiagqr, gvgagpgpmglmgpr, myss, nlteemavldetiak, sfleellttqcdr, tlallfsgpasadaeaggk, vaeqelldater, vvetmqtmldaeir, easgpinftvflnmfgek, tlaflfaer, bovin, tissue, precooked, measurement, desiccation
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