Quantification of Casein in Baked Food Products by Selective Analysis of Phosphorylated Peptides Using Fluorous Derivatization with Liquid Chromatography-Tandem Mass Spectrometry Method (Liquid Chromatographic Techniques in Food Sciences)
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- Material Type
- 記事
- Author/Editor
- Shimba KawasueYohei SakaguchiReiko KogaTadashi HayamaHideyuki YoshidaHitoshi Nohta
- Periodical title
- Chemical and pharmaceutical bulletin
- No. or year of volume/issue
- 70(1):2022.1
- Volume
- 70
- Issue
- 1
- Pages
- 19-24