Development and Interlaboratory Evaluation of an LC-MS/MS Method for the Quantification of Lysozyme in Wine across Independent Instrument Platforms
Author:
Affiliation:
1. Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska-Lincoln, Food Innovation Center, 1901 North 21st Street, Lincoln, NE
2. E & J Gallo Winery, 600 Yosemite Blvd, Modesto, CA
Abstract
Publisher
Oxford University Press (OUP)
Subject
Pharmacology,Agronomy and Crop Science,Environmental Chemistry,Food Science,Analytical Chemistry
Link
http://academic.oup.com/jaoac/advance-article-pdf/doi/10.1093/jaoacint/qsab120/40366347/qsab120.pdf
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