Quantification of Casein in Baked Food Products by Selective Analysis of Phosphorylated Peptides Using Fluorous Derivatization with Liquid Chromatography-Tandem Mass Spectrometry Method
Quantification of Casein in Baked Food Products by Selective Analysis of Phosphorylated Peptides Using Fluorous Derivatization with Liquid Chromatography-Tandem Mass Spectrometry Method
复制标题
采用氟衍生化液相色谱-串联质谱法选择性分析磷酸化肽，定量烘焙食品中的酪蛋白
DOI：
10.1248/cpb.c21-00650
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发表时间：
2022
影响因子：
1.7
通讯作者：
Nohta Hitoshi
中科院分区：
文献类型：
--
作者：
Kawasue Shimba;Sakaguchi Yohei;Koga Reiko;Hayama Tadashi;Yoshida Hideyuki;Nohta Hitoshi
