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Updated: Jul 31, 2026

Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication
09:26

Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication

Published on: September 20, 2016

Evolution of oxidised peptides during the processing of 9months Spanish dry-cured ham

Marta Gallego1, Leticia Mora1, Fidel Toldrá1

  • 1Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna (Valencia), Spain.

Food Chemistry
|September 7, 2017
PubMed

Keywords:
Dry-cured hamLabel-freeMass spectrometryOxidationPeptidesPeptidomicsQuantification

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