Lv4
491 积分 2020-06-09 加入
Characterization of key aroma-active compounds in soy sauce “Guoqi” after Chinese cooking by GC×GC-O-MS
1天前
已完结
LIQUID CHROMATOGRAPHY–MASS SPECTROMETRY BOTTOM‐UP PROTEOMIC METHODS IN ANIMAL SPECIES ANALYSIS OF PROCESSED MEAT FOR FOOD AUTHENTICATION AND THE DETECTION OF ADULTERATIONS
18天前
已完结
Heat-stable peptide markers for bovine heart, kidney, liver, lung, and spleen for authenticity testing of minced beef products
18天前
已完结
MEATiCode: A comprehensive proteomic LC-MS/MS method for simultaneous species identification in meat authentication
18天前
已完结
Recent Proteomics, Metabolomics and Lipidomics Approaches in Meat Safety, Processing and Quality Analysis
18天前
已完结
Identification and quantification of fox meat in meat products by liquid chromatography–tandem mass spectrometry
18天前
已完结
Authentication of pork in meat mixtures using PRM mass spectrometry of myosin peptides
18天前
已完结
Investigation of meat proteins in different species by sequential window acquisition of all theoretical mass spectra-based proteomics and its application in meat adulteration
18天前
已完结
ntegration of Non-targeted Proteomics Mass Spectrometry with Machine Learning for Screening Cooked Beef Adulterated Samples
18天前
已完结
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