Determination of ingredients in livestock and poultry meat based on liquid chromatography-tandem mass spectrometry
A liquid chromatography-tandem mass spectrometry method was established for the determination of ingredients of chicken, duck, pork, beef and mutton. A total of 19 characteristic peptides were screened out from 5 kinds of meat, and a liquid chromatography-tandem mass spectrometry method was establis...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co. Ltd.
2022-03-01
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| Series: | Journal of Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772566922000301 |