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This method has been successfully used for the evaluation of in vivo protein carbonylation in very diverse animal tissues (plasma, liver, kidney, skeletal muscle, and adipose tissue) and species (from fish to mammalian) and has also been applied in different research fields (from food technology to nutrition), demonstrating its robustness and reliability.A workflow for the characterization of food-derived bioactive peptides is described in this chapter. The workflow integrates two consecutive steps a discovery phase and a protein-based b
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