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Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography–electrospray ionisation–mass spectrometry (LC–ESI–MS)

Food ChemistryProtein CarbonylsEngineeringBiochemistryFood AnalysisBioanalysisMass SpectrometryBiological Mass SpectrometryMeat ProductsAnalytical ChemistryMeat QualityChromatographyMedicineMeat ScienceBiomolecular Engineering