Quantification of Neuraminid Acids in Meat by Hplc-Based Fluorescence Detection Using an Enzymatically Synthesized Internal Standard

In: 63rd International Congress of Meat Science and Technology
Authors:
H.L. Yao 1Glycomics and Glycan Bioengineering Research Center (GGBRC), College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China P.R.
2Food Science Department, Jingling Institute of Technology, Nanjing, China P.R.; lichen.liu@njau.edu.cn

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Y.Y. Huang 1Glycomics and Glycan Bioengineering Research Center (GGBRC), College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China P.R.

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W.J. Wang 1Glycomics and Glycan Bioengineering Research Center (GGBRC), College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China P.R.

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L.P. Conway 1Glycomics and Glycan Bioengineering Research Center (GGBRC), College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China P.R.

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M.M. Wang 1Glycomics and Glycan Bioengineering Research Center (GGBRC), College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China P.R.

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K. Huang 1Glycomics and Glycan Bioengineering Research Center (GGBRC), College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China P.R.

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J. Voglmeir 1Glycomics and Glycan Bioengineering Research Center (GGBRC), College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China P.R.

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L. Liu 1Glycomics and Glycan Bioengineering Research Center (GGBRC), College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China P.R.

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Type:
Chapter
Pages:
420–421
DOI:
https://doi.org/10.3920/9789086868605_186

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