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A reference method for determining the total allergenic protein content in a processed food: the case of milk in cookies as proof of concept
The establishment of a reference method for the determination of the allergen protein content in a processed food material has been explored. An analytical approach was developed to enable the comparability of food allergen measurement results expressed in a decision-relevant manner. A proof of conc...
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| Publicado no: | Anal Bioanal Chem |
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| Main Authors: | , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Berlin Heidelberg
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7680749/ https://ncbi.nlm.nih.gov/pubmed/33009596 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s00216-020-02959-0 |
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