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This research abstract reports a targeted proteomics-based analysis of bread, which allows quantification of the three cereal species wheat, rye and spelt in bread. Specific proteins/peptides for rye, spelt and wheat were identified. The use of multi-reaction monitoring transitions of selected peptides permitted the identification of the closely related species - wheat and spelt, and other cereal species (emmer, einkorn, barley, maize, rye and oat) were also checked. 

Read the abstract at: Cereal determination in bread by peptide biomarkers

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