Application of chromatography and mass spectrometry to the characterization of food proteins and derived peptides

Journal of Chromatography A

Volumn 881, Issue 1-2, 2000, Pages 1-21

  Léonil, Joëlle ^a   Gagnaire, Valérie ^a   Mollé, Daniel ^a   Pezennec, Stéphane ^a   Bouhallab, Saïd ^a  

^a CEMAGREF   (France)

Author keywords

Cereals; Cheese; Eggs; Food analysis; Interfaces, LC MS; Liquid chromatography mass spectrometry; Milk; Peptides; Proteins; Reviews

Indexed keywords

EGG PROTEIN; MILK PROTEIN; PROTEIN HYDROLYSATE;

CHROMATOGRAPHY; FAST ATOM BOMBARDMENT MASS SPECTROMETRY; FOOD; FOOD COMPOSITION; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PRIORITY JOURNAL; REVIEW;

CHROMATOGRAPHY, LIQUID; FOOD ANALYSIS; MASS SPECTROMETRY; PEPTIDES; PROTEINS;

EID: 0037505302     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0021-9673(00)00071-6     Document Type: Review

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