KHVOSTOV, D.; VOSTRIKOVA, N.; CHERNUKHA, I. Comparison of heat-stable peptides using a multiple-reaction monitoring method to identify beef muscle tissue. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 14, p. 149–155, 2020. DOI: 10.5219/1317. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1317. Acesso em: 26 may. 2024.