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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

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

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