Tryptophan and Cysteine Oxidation Products Dominate in α-Lactalbumin-Derived Peptides Analyzed with LC–MSn

Tuuli P. Koivumäki, Göker Gürbüz, I. Marina Heinonen

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

Originalspråkengelska
TidskriftJournal of Food Science
Volym82
Utgåva9
Sidor (från-till)2062-2069
Antal sidor8
ISSN0022-1147
DOI
StatusPublicerad - sep 2017
MoE-publikationstypA1 Tidskriftsartikel-refererad

Vetenskapsgrenar

  • 416 Livsmedelsvetenskap

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title = "Tryptophan and Cysteine Oxidation Products Dominate in α-Lactalbumin-Derived Peptides Analyzed with LC–MSn",
keywords = "alpha-lactalbumin, LC-MS, peptide oxidation, protein oxidation, whey protein, AMINO-ACID-RESIDUES, MASS-SPECTROMETRY, PROTEIN OXIDATION, IDENTIFICATION, Food Chemistry, 416 Food Science",
author = "Koivum{\"a}ki, {Tuuli P.} and G{\"o}ker G{\"u}rb{\"u}z and Heinonen, {I. Marina}",
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Tryptophan and Cysteine Oxidation Products Dominate in α-Lactalbumin-Derived Peptides Analyzed with LC–MSn. / Koivumäki, Tuuli P.; Gürbüz, Göker; Heinonen, I. Marina.

I: Journal of Food Science, Vol. 82, Nr. 9, 09.2017, s. 2062-2069.

Forskningsoutput: TidskriftsbidragArtikelVetenskapligPeer review

TY - JOUR

T1 - Tryptophan and Cysteine Oxidation Products Dominate in α-Lactalbumin-Derived Peptides Analyzed with LC–MSn

AU - Koivumäki, Tuuli P.

AU - Gürbüz, Göker

AU - Heinonen, I. Marina

PY - 2017/9

Y1 - 2017/9

KW - alpha-lactalbumin

KW - LC-MS

KW - peptide oxidation

KW - protein oxidation

KW - whey protein

KW - AMINO-ACID-RESIDUES

KW - MASS-SPECTROMETRY

KW - PROTEIN OXIDATION

KW - IDENTIFICATION

KW - Food Chemistry

KW - 416 Food Science

U2 - 10.1111/1750-3841.13825

DO - 10.1111/1750-3841.13825

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SP - 2062

EP - 2069

JO - Journal of Food Science

JF - Journal of Food Science

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