Assessment of carbonic anhydrase 3 as a marker for meat authenticity and performance of LC-MS/MS for pork content
Yingying Li, Yingying Zhang, Chaodi Kang, Wentao Zhao, Shilei Li, Shouwei Wang
Topics & Concepts
ChemistryChromatographySample preparationMass spectrometryCarbonic anhydraseTandem mass spectrometryLiquid chromatography–mass spectrometryFood scienceEnzymeBiochemistryIdentification and Quantification in FoodMeat and Animal Product QualityAdvanced Chemical Sensor Technologies