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A UHPLC-MS/MS Method for the Detection of Meat Substitution by Nine Legume Species in Emulsion-Type Sausages

Meat substitution by legume proteins in various types of meat products is a common practice. A reliable detection and quantification of these additives is required to control food specifications, especially regarding food fraud. Consequently, a UHPLC-MS/MS method for the simultaneous detection of al...

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Detalles Bibliográficos
Autores principales:	Spörl, Johannes, Speer, Karl, Jira, Wolfgang
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8146705/ https://www.ncbi.nlm.nih.gov/pubmed/33925989 http://dx.doi.org/10.3390/foods10050947

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