Enzyme immunoassay for phycocyanin as the main component of spirulina color in foods

Bioscience, Biotechnology and Biochemistry

Volumn 60, Issue 1, 1996, Pages 57-60

  Yoshida, Ayako ^a   Takagaki, Yutaka ^a   Nishimune, Takahiro ^a  

^a OSAKA PREFECTURAL INSTITUTE OF PUBLIC HEALTH   (Japan)

Author keywords

Enzyme immunoassay; Food additives; Monoclonal antibody; Phycocyanin; Spirulina food color

Indexed keywords

BIOTIN; BUFFER; FOOD DYE; MONOCLONAL ANTIBODY; PHYCOCYANIN;

ARTICLE; BINDING COMPETITION; CHEMISTRY; ENZYME IMMUNOASSAY; FOOD ANALYSIS; ISOLATION AND PURIFICATION; METABOLISM; MOLECULAR CLONING; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS;

ANTIBODIES, MONOCLONAL; BINDING, COMPETITIVE; BIOTIN; BUFFERS; CLONING, MOLECULAR; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD ANALYSIS; FOOD COLORING AGENTS; HYDROGEN-ION CONCENTRATION; IMMUNOENZYME TECHNIQUES; PHYCOCYANIN;

SPIRULINA;

EID: 0030062011     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.60.57     Document Type: Article

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