A UHPLC-MS/MS Method for the Detection of Meat Substitution by Nine Legume Species in Emulsion-Type Sausages

Category

Published in:

Foods
Vol. 10 (2021), H. 5 articlenr.:947

Volume:

10 (2021)

No.:

5

Date Issued:

26.04.2021

DOI:

10.3390/foods10050947

Language:

English

Type of Resource:

Text

Extent:

16 pages

Keywords:

foreign protein; meat substitution; food adulteration; allergens; legumes; mass spectrometry; food fraud; food safety; marker peptides

DDC subject of DNB:

660 Chemical engineering

URL:

https://www.mdpi.com/2304-8158/10/5/947

Institution:

Max Rubner-Institut, Department of Safety and Quality of Meat

Physical Location:

W3088