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Quantification of species-specific meat proteins in cooked and smoked sausages using infusion mass spectrometry
Label-free quantification combined with high-resolution infusion-based mass spectrometry (MS) was evaluated to authenticate ‘horse sausages’ made from horse meat and pork. Four types of industrially processed sausages, including cooked horse meat, pork and beef, and their mixtures were analysed. Qua...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer India
2018
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6233461/ https://www.ncbi.nlm.nih.gov/pubmed/30482994 http://dx.doi.org/10.1007/s13197-018-3437-y |