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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Bibliografiske detaljer
Udgivet i:Anal Bioanal Chem
Main Authors: Martinez-Esteso, Maria José, O’Connor, Gavin, Nørgaard, Jørgen, Breidbach, Andreas, Brohée, Marcel, Cubero-Leon, Elena, Nitride, Chiara, Robouch, Piotr, Emons, Hendrik
Format: Artigo
Sprog:Inglês
Udgivet: Springer Berlin Heidelberg 2020
Fag:
Paper in Forefront
Online adgang: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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