Comparison of Tropomyosin Released Peptide and Epitope Mapping after in Vitro Digestion from Fish (larimichthys Crocea), Shrimp (litopenaeus Vannamei) and Clam (ruditapes Philippinarum) Through SWATH-MS Based Proteomics
FOOD CHEMISTRY（2023）
关键词
Tropomyosin,In vitro digestion,Cross-reactivity,SWATH-MS based proteomics,Peptide marker,Epitope
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