Improved LC–MS identification of short homologous peptides using sequence-specific retention time predictors

Peptides are an important group of compounds contributing to the desired, as well as the undesired taste of a food product. Their taste impressions can include aspects of sweetness, bitterness, savoury, umami and many other impressions depending on the amino acids present as well as their sequence....

Descripción completa

Detalles Bibliográficos
Autores principales: Hollebrands, Boudewijn, Hageman, Jos A., van de Sande, Jasper W., Albada, Bauke, Janssen, Hans-Gerd
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2023
Materias:
Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10185643/
https://www.ncbi.nlm.nih.gov/pubmed/37000211
http://dx.doi.org/10.1007/s00216-023-04670-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10185643/
https://www.ncbi.nlm.nih.gov/pubmed/37000211
http://dx.doi.org/10.1007/s00216-023-04670-2

Ejemplares similares