Proteomics approach for study of glycation during the malting process
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F10%3APU87544" target="_blank" >RIV/00216305:26310/10:PU87544 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Proteomics approach for study of glycation during the malting process
Original language description
In this study, the process of glycation was monitored using the linear mode of MALDI-TOF mass spectrometry. Three different varieties (Jersey, Tolar and experimental line KM 1910), concretely water-soluble proteins of grain, malt and aliquots collected every 24 h of the malting process were investigated and compared.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů