Quantification of dabsylated di- and tri-peptides in fermented milk

Food Chemistry

Volumn 135, Issue 4, 2012, Pages 2808-2813

  Eisele, T ^a   Stressler, T ^a   Kranz, B ^a   Fischer, L ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Dabysl chloride; Derivatisation; Dipeptides; HPLC; Mass spectrometry; Tripeptides

Indexed keywords

DABYSL CHLORIDE; DERIVATISATION; DI-PEPTIDES; HPLC; TRI-PEPTIDES;

CHLORINE COMPOUNDS; COMPENSATION (PERSONNEL); FERMENTED MILK; MASS SPECTROMETRY; SEPARATION;

PEPTIDES;

DIPEPTIDE; ISOLEUCINE; ISOLEUCYLPROLYLPROLINE; LEUCINE; LEUCYLPROLYLPROLINE; PHENYLALANINE; PHENYLALANYLPROLINE; PROLINE; TRIPEPTIDE; UNCLASSIFIED DRUG; VALINE; VALYLPROLYLPROLINE;

ARTICLE; CONCENTRATION (PARAMETERS); DERIVATIZATION; ELECTROSPRAY MASS SPECTROMETRY; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTOBACILLUS HELVETICUS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MILK; QUANTITATIVE ANALYSIS; ULTRAVIOLET SPECTROSCOPY;

ANIMALS; CHROMATOGRAPHY, LIQUID; CULTURED MILK PRODUCTS; FERMENTATION; ISOMERISM; LACTOBACILLUS HELVETICUS; OLIGOPEPTIDES; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

LACTOBACILLUS HELVETICUS;

EID: 84865344444     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.07.054     Document Type: Article

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