ENZYME-LINKED FAB’ FRAGMENT BASED COMPETITIVE IMMUNOASSAY FOR OVALBUMIN IN HOT-PROCESSED FOOD
Author:
Publisher
Informa UK Limited
Subject
Medical Laboratory Technology,Clinical Biochemistry,Immunology,Immunology and Allergy
Link
http://www.tandfonline.com/doi/pdf/10.1080/15321819.2012.755629
Reference11 articles.
1. Development of milk and egg incurred reference materials for the validation of food allergen detection methods
2. Effect of Heat Treatment on the Quantitative Detection of Egg Protein Residues by Commercial Enzyme-Linked Immunosorbent Assay Test Kits
3. Competitive Enzyme-Linked Immunoassay for Sialoglycoprotein of Edible Bird’s Nest in Food and Cosmetics
4. Novel ELISA for the detection of raw and processed egg using extraction buffer containing a surfactant and a reducing agent
5. Towards a Comprehensive Validation of ELISA Kits for Food Allergens: Case 1—Egg
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