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

✍ Scribed by M. Armenteros; M. Heinonen; V. Ollilainen; F. Toldrá; M. Estévez

• Book ID: 116737677
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 468 KB
• Volume: 83
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2009.04.007