Protein composition of wheat gluten polymer fractions determined by quantitative two-dimensional gel electrophoresis and tandem mass spectrometry

Lignende værker

• Deciphering the complexities of the wheat flour proteome using quantitative two-dimensional electrophoresis, three proteases and tandem mass spectrometry
  af: Dupont, Frances M, et al.
  Udgivet: (2011)
• Targeted liquid chromatography tandem mass spectrometry to quantitate wheat gluten using well-defined reference proteins
  af: Schalk, Kathrin, et al.
  Udgivet: (2018)
• Characterization and Relative Quantitation of Wheat, Rye, and Barley Gluten Protein Types by Liquid Chromatography–Tandem Mass Spectrometry
  af: Lexhaller, Barbara, et al.
  Udgivet: (2019)
• Ocular Proteomics with Emphasis on Two-Dimensional Gel Electrophoresis and Mass Spectrometry
  af: Honoré Bent, et al.
  Udgivet: (2010-01-01)
• Ocular Proteomics with Emphasis on Two-Dimensional Gel Electrophoresis and Mass Spectrometry
  af: Mandal, Nakul, et al.
  Udgivet: (2009)