Methodology for analysis of peptide consumption by yeast during fermentation of enzymatic protein hydrolysate supplemented synthetic medium using UPLC-IMS-HRMS
author
Arju, Georg
Berg, Hidde Yael
Lints, Taivo
Nisamedtinov, Ildar
statement of authorship
Georg Arju, Hidde Yaël Berg, Taivo Lints and Ildar Nisamedtinov
source
Fermentation
publisher
MDPI
journal volume number month
vol. 8, 4
year of publication
2022
pages
art. 145
url
https://doi.org/10.3390/fermentation8040145
subject term
fermentatsioon
pärm
valgusisaldus
keyword
liquid chromatography mass spectrometry
ion mobility separation
yeast assimilable peptides
alcoholic fermentation
protein hydrolysate
ISSN
2311-5637
notes
Special Issue: Quality and Safety Enhancement of Fermented Beverages in the Omics Era
Open Access
Open Access (kuldne)
scientific publication
teaduspublikatsioon
classifier
1.1
Scopus
https://www.scopus.com/sourceid/21100900055
https://www.scopus.com/record/display.uri?eid=2-s2.0-85128066392&origin=inward&txGid=9f60b50b7f31bcf1fc54fc6ecf94bdaa
WOS
https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FERMENTATION-BASEL&year=2022
https://www.webofscience.com/wos/woscc/full-record/WOS:000786326100001
category (general)
Agricultural and biological sciences
Põllumajandus- ja bioloogiateadused
Biochemistry, genetics and molecular biology
Biokeemia, geneetika ja molekulaarbioloogia
category (sub)
Agricultural and biological sciences. Plant science
Põllumajandus- ja bioloogiateadused. Taimeteadus
Biochemistry, genetics and molecular biology. Biochemistry, genetics and molecular biology (miscellaneous)
Biokeemia, geneetika ja molekulaarbioloogia. Biokeemia, geneetika ja molekulaarbioloogia (mitmesugused)
Agricultural and biological sciences. Food science
Põllumajandus- ja bioloogiateadused. Toiduteadus
quartile
Q2
TalTech department
keemia ja biotehnoloogia instituut
language
inglise
Reserch Group
Research group of food science and technology
,
Toidusüsteemide uurimisrühm (kuni 2022)