Methodology for analysis of peptide consumption by yeast during fermentation of enzymatic protein hydrolysate supplemented synthetic medium using UPLC-IMS-HRMS

vastutusandmed
Georg Arju, Hidde Yaël Berg, Taivo Lints and Ildar Nisamedtinov
allikas
Fermentation
kirjastus/väljaandja
ajakirja aastakäik number kuu
vol. 8, 4
ilmumisaasta
leheküljed
art. 145
märksõna
valgusisaldus
võtmesõna
liquid chromatography mass spectrometry
ion mobility separation
yeast assimilable peptides
alcoholic fermentation
protein hydrolysate
ISSN
2311-5637
märkused
Special Issue: Quality and Safety Enhancement of Fermented Beverages in the Omics Era
Open Access
Open Access (kuldne)
TTÜ struktuuriüksus
keel
inglise
Arju, G., Berg, H. Y., Lints, T., Nisamedtinov, I. Methodology for analysis of peptide consumption by yeast during fermentation of enzymatic protein hydrolysate supplemented synthetic medium using UPLC-IMS-HRMS // Fermentation (2022) vol. 8, 4, art. 145.