Quantification of Soy-Derived Ingredients in Model Bread and Frankfurter Matrices with an Optimized LC-MS/MS External Standard Calibration Workflow

What is it about?

Soy is a major food allergen, and effective allergen control requires methods capable of accurate quantification of soy protein residues under a variety of conditions. This paper demonstrates the performance of a mass spectrometry method quantifying protein from various soy-derived ingredients in bread and processed meat products.

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