A reference method for determining the total allergenic protein content in a processed food: the case of milk in cookies as proof of concept

  1. Martinez-Esteso, M.J.
  2. O’Connor, G.
  3. Nørgaard, J.
  4. Breidbach, A.
  5. Brohée, M.
  6. Cubero-Leon, E.
  7. Nitride, C.
  8. Robouch, P.
  9. Emons, H.
Aldizkaria:
Analytical and Bioanalytical Chemistry

ISSN: 1618-2650,  1618-2642

Argitalpen urtea: 2020

Alea: 412

Zenbakia: 30

Orrialdeak: 8249-8267

Mota: Artikulua

DOI: 10.1007/S00216-020-02959-0 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus