Deracinois, B.; Matéos, A.; Romelard, A.; Boulier, A.; Auger, J.; Baniel, A.; Ravallec, R.; Flahaut, C.
Partial-, Double-Enzymatic Dephosphorylation and EndoGluC Hydrolysis as an Original Approach to Enhancing Identification of Casein Phosphopeptides (CPPs) by Mass Spectrometry. Foods 2021, 10, 2134.
https://doi.org/10.3390/foods10092134
AMA Style
Deracinois B, Matéos A, Romelard A, Boulier A, Auger J, Baniel A, Ravallec R, Flahaut C.
Partial-, Double-Enzymatic Dephosphorylation and EndoGluC Hydrolysis as an Original Approach to Enhancing Identification of Casein Phosphopeptides (CPPs) by Mass Spectrometry. Foods. 2021; 10(9):2134.
https://doi.org/10.3390/foods10092134
Chicago/Turabian Style
Deracinois, Barbara, Aurélie Matéos, Audrey Romelard, Audrey Boulier, Julie Auger, Alain Baniel, Rozenn Ravallec, and Christophe Flahaut.
2021. "Partial-, Double-Enzymatic Dephosphorylation and EndoGluC Hydrolysis as an Original Approach to Enhancing Identification of Casein Phosphopeptides (CPPs) by Mass Spectrometry" Foods 10, no. 9: 2134.
https://doi.org/10.3390/foods10092134
APA Style
Deracinois, B., Matéos, A., Romelard, A., Boulier, A., Auger, J., Baniel, A., Ravallec, R., & Flahaut, C.
(2021). Partial-, Double-Enzymatic Dephosphorylation and EndoGluC Hydrolysis as an Original Approach to Enhancing Identification of Casein Phosphopeptides (CPPs) by Mass Spectrometry. Foods, 10(9), 2134.
https://doi.org/10.3390/foods10092134