Idézéskapcsolat

Xu L. et al. Comparison of tropomyosin released peptide and epitope mapping after in vitro digestion from fish (Larimichthys crocea), shrimp (Litopenaeus vannamei) and clam (Ruditapes philippinarum) through SWATH-MS based proteomics. (2023) FOOD CHEMISTRY 0308-8146 1873-7072 403

Közlemény:

Török K et al. Investigation of the effects of food processing and matrix components on the analytical results of ELISA using and incurred gliadin reference material candidate. (2015) ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE 0139-3006 1588-2535 44 3 390-399

Idéző közlemény:

Xu L. et al. Comparison of tropomyosin released peptide and epitope mapping after in vitro digestion from fish (Larimichthys crocea), shrimp (Litopenaeus vannamei) and clam (Ruditapes philippinarum) through SWATH-MS based proteomics. (2023) FOOD CHEMISTRY 0308-8146 1873-7072 403