An improved LC–MS method to profile molecular diversity...

Food Chemistry: X 2020 / 03 Vol. 5

An improved LC–MS method to profile molecular diversity and quantify the six main bovine milk proteins, including genetic and splicing variants as well as post-translationally modified isoforms

Miranda, Guy, Bianchi, Leonardo, Krupova, Zuzana, Trossat, Philippe, Martin, Patrice
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Volume:
5
Journal:
Food Chemistry: X
DOI:
10.1016/j.fochx.2020.100080
Date:
March, 2020
File:
PDF, 4.23 MB
2020
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