Application of the UHPLC-DIA-HRMS method for determination of cheese peptides
author
Arju, Georg
Taivosalo, Anastassia
Pismennõi, Dmitri
Lints, Taivo
Vilu, Raivo
Daneberga, Zanda
Vorslova, Svetlana
Renkonen, Risto
Joenvaara, Sakari
statement of authorship
Georg Arju, Anastassia Taivosalo, Dmitri Pismennoi, Taivo Lints, Raivo Vilu, Zanda Daneberga, Svetlana Vorslova, Risto Renkonen and Sakari Joenvaara
source
Foods
publisher
MDPI
journal volume number month
vol. 9, 8
year of publication
2020
pages
art. 979, 11 p. : ill
url
https://doi.org/10.3390/foods9080979
subject term
piimatooted
juust
juustutööstus
peptiidid
keyword
dairy product analysis
cheese peptidomics
cheesemaking
data-independent acquisition
ISSN
2304-8158
notes
Special Issue: Cheese and Whey
Bibliogr.: 27 ref
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
1.1
Scopus
https://www.scopus.com/sourceid/21100898636
https://www.scopus.com/record/display.uri?eid=2-s2.0-85089303146&origin=inward&txGid=a04d11c06cdda5445720e9f5307b0570
WOS
https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FOODS&year=2021
https://www.webofscience.com/wos/woscc/full-record/WOS:000568172000001
category (general)
Health professions
Social sciences
Agricultural and biological sciences
Immunology and microbiology
Terviseametid
Sotsiaalteadused
Põllumajandus- ja bioloogiateadused
Immunoloogia ja mikrobioloogia
category (sub)
Health professions. Health professions (miscellaneous)
Social sciences. Health (social science)
Agricultural and biological sciences. Plant science
Agricultural and biological sciences. Food science
Immunology and microbiology. Microbiology
Terviseametid. Terviseametid (mitmesugused)
Sotsiaalteadused. Tervis (sotsiaalteadus)
Põllumajandus- ja bioloogiateadused. Taimeteadus
Põllumajandus- ja bioloogiateadused. Toiduteadus
Immunoloogia ja mikrobioloogia. Mikrobioloogia
quartile
Q1
TalTech department
keemia ja biotehnoloogia instituut
language
inglise