1.
Khvostov D, Vostrikova N, Chernukha I. Comparison of heat-stable peptides using a multiple-reaction monitoring method to identify beef muscle tissue. Potr. S. J. F. Sci. [Internet]. 2020 Mar. 28 [cited 2024 Apr. 19];14:149-55. Available from: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1317