Development of a method for the quantification of caseinate traces in italian commercial white wines based on liquid chromatography-electrospray ionization-ion trap-mass spectrometry

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 50, 2013, Pages 12436-12444

  Losito, Ilario ^a   Introna, Barbara ^a   Monaci, Linda ^b   Minella, Silvana ^a   Palmisano, Francesco ^a  

^a UNIVERSITY OF BARI   (Italy)

^b INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

Author keywords

caseins and caseinate; liquid chromatography 3D ion trap mass spectrometry; milk allergens; peptide markers; wine fining

Indexed keywords

CASEIN PEPTIDES; CASEINATE; DETECTION AND QUANTIFICATIONS; ION-TRAP MASS SPECTROMETRY; LIMITS OF DETECTION; PHASE EXTRACTION; TRYPTIC DIGESTION; TRYPTIC PEPTIDES;

CASEIN; CHROMATOGRAPHY; ELECTROSPRAY IONIZATION; IONS; LABELS; MASS SPECTROMETRY; PEPTIDES; SIGNAL DETECTION; THREE DIMENSIONAL; WINE;

HIGH PRESSURE LIQUID CHROMATOGRAPHY;

CASEIN;

ARTICLE; ECONOMICS; ELECTROSPRAY MASS SPECTROMETRY; EVALUATION STUDY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; ITALY; METHODOLOGY; SOLID PHASE EXTRACTION; WINE;

CASEINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ITALY; SOLID PHASE EXTRACTION; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; WINE;

EID: 84890675459     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf4034909     Document Type: Article

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