Dataset on proteomic changes of whey protein after different heat treatment

Hereby we provide data from a shot-gun proteomics experiment, using filtered-aided sample preparation (FASP), and liquid chromatography with tandem mass spectrometry (LC-MS/MS), to relatively quantify the changes in the protein profile of whey proteins after heating milk at either 65 °C, 70 °C, 75 °...

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Detalles Bibliográficos
Autores principales: Xiong, Ling, Boeren, Sjef, Vervoort, Jacques, Hettinga, Kasper
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Agricultural and Biological Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7016257/
https://www.ncbi.nlm.nih.gov/pubmed/32071994
http://dx.doi.org/10.1016/j.dib.2020.105227

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7016257/
https://www.ncbi.nlm.nih.gov/pubmed/32071994
http://dx.doi.org/10.1016/j.dib.2020.105227

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