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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....
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer Berlin Heidelberg
2023
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| Materias: | |
| 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 |