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A reference method for determining the total allergenic pro..:
Martínez Esteso, María José
;
O'Connor, Gavin
;
Nørgaard, Jørgen
...
https://doi.org/10.1007/s00216-020-02959-0. , 2020
Link:
http://hdl.handle.net/10045/110554
RT Journal T1
A reference method for determining the total allergenic protein content in a processed food: the case of milk in cookies as proof of concept
UL https://suche.suub.uni-bremen.de/peid=base-ftunivalicante:oai:rua.ua.es:10045_110554&Exemplar=1&LAN=DE A1 Martínez Esteso, María José A1 O'Connor, Gavin A1 Nørgaard, Jørgen A1 Breidbach, Andreas A1 Brohée, Marcel A1 Cubero-Leon, Elena A1 Nitride, Chiara A1 Robouch, Piotr A1 Emons, Hendrik PB Springer Nature YR 2020 K1 Food allergen detection K1 Metrological traceability K1 Mass spectrometry K1 Peptide standards K1 Protein quantification K1 Processed food K1 Bioquímica y Biología Molecular JF https://doi.org/10.1007/s00216-020-02959-0 LK http://hdl.handle.net/10045/110554 DO http://hdl.handle.net/10045/110554 SF ELIB - SuUB Bremen
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