Characterization of low-molecular weight peptides in champagne wine by liquid chromatography/tandem mass spectrometry

Analytica Chimica Acta

Volumn 520, Issue 1-2, 2004, Pages 149-158

  De Person, Marine ^a   Sevestre, Aude ^a   Chaimbault, P ^a   Perrot, Laurent ^b   Duchiron, Francis ^c   Elfakir, Claire ^a  

^a UNIVERSITÉ D'ORLÉANS   (France)

^b Parfums Christian Dior   (France)

^c UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

Author keywords

Dipeptides; Liquid chromatography; Mass spectrometry; Perfluorinated carboxylic acid; Tripeptides; Wine

Indexed keywords

LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MOLECULAR WEIGHT; POLYPEPTIDES;

CHAMPAGNE WINE; SAMPLE PRETREATMENT; TRIPEPTIDES;

WINE;

PEPTIDE DERIVATIVE;

ACCURACY; ANALYTIC METHOD; ARTICLE; CALIBRATION; CONCENTRATION (PARAMETERS); LIQUID CHROMATOGRAPHY; MOLECULAR WEIGHT; PRIORITY JOURNAL; PROTEIN ANALYSIS; QUANTITATIVE ANALYSIS; REPRODUCIBILITY; SENSITIVITY ANALYSIS; STANDARD; TANDEM MASS SPECTROMETRY; WINE INDUSTRY;

EID: 4143116720     PISSN: 00032670     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aca.2004.03.094     Document Type: Article

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