Assessment of carbonic anhydrase 3 as a marker for meat authenticity and performance of LC-MS/MS for pork content.
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DOI: 10.1016/j.foodchem.2020.128240
Abstract: In recent years, food fraud is a global issue that has raised wide public concern. Mass spectrometry techniques have a significant advantage of qualitatively and quantitatively analyzing food authenticity, especially for highly processed meat products.… read more here.
Keywords: authenticity; carbonic anhydrase; pork content; meat ... See more keywords