Qualitative characterization of bacterial strains employed in the production of yogurt by matrix-assisted laser desorption/ionization mass spectrometry [5]

Journal of Mass Spectrometry

Volumn 34, Issue 12, 1999, Pages 1385-1388

  Fedele, Laura ^a   Seraglia, Roberta ^a   Battistotti, Bruno ^b   Pinelli, Costante ^c   Traldi, Pietro ^a  

^a CNR   (Italy)

^b UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

^c Parmalat SpA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL PROTEIN; MILK PROTEIN; YOGHURT;

FOOD COMPOSITION; LACTOBACILLUS DELBRUECKII; LASER; LETTER; MASS SPECTROMETRY; PRIORITY JOURNAL; STREPTOCOCCUS THERMOPHILUS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS DELBRUECKII; STREPTOCOCCUS THERMOPHILUS;

EID: 0033457901     PISSN: 10765174     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1096-9888(199912)34:12<1385::AID-JMS892>3.0.CO;2-1     Document Type: Letter

References (19)