Methodology for analysis of peptide consumption by yeast during fermentation of enzymatic protein hydrolysate supplemented synthetic medium using UPLC-IMS-HRMS
statement of authorship
Georg Arju, Hidde Yaël Berg, Taivo Lints and Ildar Nisamedtinov
source
Fermentation
publisher
journal volume number month
vol. 8, 4
year of publication
pages
art. 145
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
language
inglise
subject term
keyword
liquid chromatography mass spectrometry
ion mobility separation
yeast assimilable peptides
protein hydrolysate
classifier
kvartiil
category (general)
TTÜ department
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.