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Application of tandem mass spectrometry in the characterisation of flavour and bioactive peptides

Authors: H. Jiang, P.A. Grieve, R.J. Marschke, A.F.Wood, D.A. Dionysius and P.F. Alewood


Recent advances in the analysis of complex biomolecules by mass spectrometry (MS) provide researchers in dairy science with powerful techniques for characterisation of dairy proteins and peptides. We have applied ionspray MS, MS/MS, liquid chromatography MS (LC/MS) and LC/MS/MS to the identification of proteolytic breakdown products of cheeses.

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