Comparison of Enzyme-Linked Immunosorbent Assays with Chemiluminescent and Colorimetric Detection for the Determination of Ochratoxin A in Food-Reference-Cited by-同舟云学术

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Comparison of Enzyme-Linked Immunosorbent Assays with Chemiluminescent and Colorimetric Detection for the Determination of Ochratoxin A in Food

Published:2011-01-04 Issue:3 Volume:59 Page:809-813
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yu Feng-Yih¹²,Vdovenko Marina M.³,Wang Jing-Jhih¹²,Sakharov Ivan Yu.³⁴

Affiliation:

1. Department of Biomedical Sciences, Chung Shan Medical University, Taichung, Taiwan

2. Department of Medical Research, Chung Shan Medical University Hospital, Taichung, Taiwan

3. Chemical Enzymology Department, Faculty of Chemistry, M. V. Lomonosov Moscow State University, Moscow 119991, Russia

4. Division of Chemistry, G. V. Plekhanov Russian Economic Academy, Moscow 115998, Russia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf103261u

Reference28 articles.

1. Ochratoxin A, a Toxic Metabolite produced by Aspergillus ochraceus Wilh.

2. What is the source of ochratoxin A in wine?

3. Comparison of official methods for ‘readily oxidizable substances’ in propionic acid as a food additive

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