Electronic Supplementary Materials 1,2,5,6,7,9,10,11,12 from The impact of cooking and burial on proteins: a characterisation of experimental foodcrusts and ceramics

ESM 1: Materials and methods. ESM 2: Experimental sample table. ESM 5: Field experiment carryover table. ESM 6: Number of peptides and proteins per buried foodcrust replicate, and most specific LCA for each replicate. ESM 7: Statistical Test Results. ESM 9: Mass spectra of most taxonomically specific peptides in buried foodcrusts. ESM 10: Protein property characterisation background and methodology. ESM 11: Percentage of proteins annotated with gene ontology terms, by experiment. ESM 12: Comparison of lipid content with protein and peptide count