LC-ESI-Q-TOF-MS identification of porcine-specific peptide biomarker in cooked pork for halal authentication

• 主要な著者: Zainal Abidin, Siti Aimi Sarah, Wan Jamaluddin, Wan Noor Faradalila, Karsani, Saiful Anuar, Ismail, Amin, Sazili, Awis Qurni
• フォーマット: Conference or Workshop Item
• 言語: English
• 出版事項: Halal Products Research Institute, Universiti Putra Malaysia 2014
• オンライン･アクセス: http://psasir.upm.edu.my/id/eprint/60504/1/Mihrec%205.pdf; http://psasir.upm.edu.my/id/eprint/60504/

Identifying pork adulteration in the mixture of meat is nearly impossible with the naked eye. Therefore, with the aid of modern technology, an authentication technique can be developed from various sample state which range from small to molecular level. The present research focused on protein-based...