Identification of Marker Peptides for the Whey Protein Quantification in Edam-Type Cheese

Several technologies are available for incorporating whey proteins into a cheese matrix. However, there is no valid analytical method available to determine the whey protein content in matured cheese, to date. Consequently, the aim of the present study was to develop a liquid chromatography-tandem m...

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Auteurs principaux:	Tobias von Oesen, Mascha Treblin, Ingrid Clawin-Rädecker, Dierk Martin, Ronald Maul, Wolfgang Hoffmann, Katrin Schrader, Benjamin Wegner, Katja Bode, Ralf Zink, Sascha Rohn, Jan Fritsche
Format:	Artigo
Langue:	Inglês
Publié:	MDPI AG 2023-05-01
Collection:	Foods
Sujets:	dairy products proteomic approach food authenticity food analysis marker peptide selection whey protein quantification
Accès en ligne:	https://www.mdpi.com/2304-8158/12/10/2002
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