Polyvinylpolypyrrolidone reduces cross-reactions between antibodies and phenolic compounds in an enzyme-linked immunosorbent assay for the detection of ochratoxin A-Reference-Cited by-同舟云学术

Polyvinylpolypyrrolidone reduces cross-reactions between antibodies and phenolic compounds in an enzyme-linked immunosorbent assay for the detection of ochratoxin A

Published:2017-01 Issue: Volume:214 Page:47-52
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Robinson Andrew L.,Lee Hyun Jung,Ryu Dojin

Funder

Agriculture and Food Research Initiative Competitive Grant

USDA National Institute of Food and Agriculture

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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5. Anthocyanin composition and colour characteristics of selected aged wines produced in Greece;Arnous;Journal of Wine Research,2002

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