Development of a monoclonal antibody-based sandwich ELISA for the detection of ovalbumin in foods
Author:
Publisher
Informa UK Limited
Subject
Agronomy and Crop Science,Immunology,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/09540105.2012.716398
Reference19 articles.
1. Effect of heat treatment on the antigenicity of bovine α-lactalbumin and β-lactoglobulin in whey protein isolate
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3. Future therapeutic options in food allergy
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5. An enzyme-linked immunosorbent assay (ELISA) for the major crustacean allergen, tropomyosin, in food
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