Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography-electrospray ionisation-mass spectrometry (LC-ESI-MS)

Meat Science

Volumn 83, Issue 1, 2009, Pages 104-112

  Armenteros, M ^a   Heinonen, M ^b   Ollilainen, V ^b   Toldra F ^a   Estevez M ^b  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Aminoadipic semialdehyde; Glutamic semialdehyde; DNPH; LC ESI MS; Meat products; Protein oxidation; Spectrofluorometry

Indexed keywords

EID: 67349086867     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.04.007     Document Type: Article

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