Investigation of the Allergenic Potential of Wines Fined with Various Proteinogenic Fining Agents by ELISA
Author:
Affiliation:
1. Department of Chemistry, Food Chemisry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf063436s
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1. A Comprehensive Approach to Reducing the Risk of Allergens in Foods
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