Development of a LC-MS method for the discrimination between trace level Prunus contaminants of spices

Volume: 245, Pages: 289 - 296
Published: Apr 1, 2018
Abstract
The need for an analytical procedure for the identification of allergens present at trace levels in foods was highlighted by conflicting results in a case of contamination of the spice cumin. The application of a bottom-up proteomics experiment was investigated to identify marker peptides for potential contaminant nuts which could then be monitored with high specificity and sensitivity by selective reaction monitoring experiments. The method...
Paper Details
Title
Development of a LC-MS method for the discrimination between trace level Prunus contaminants of spices
Published Date
Apr 1, 2018
Volume
245
Pages
289 - 296
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