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A sensitive high performance liquid chromatography-tandem mass spectrometry method for the detection of microbial

Wolfgang Jira1, Fredi Schwägele1

  • 1Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Meat, E.-C.-Baumann-Str. 20, 95326 Kulmbach, Germany.

Food Chemistry
|December 17, 2016
PubMed

Keywords:
Formed meatHPLC–MS/MSStreptomyces mobaraensisTransglutaminaseTryptic marker peptides

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