Immunochemical determination of 2,4,6-trichloroanisole as the responsible agent for the musty odor in foods. 2. Immunoassay evaluation

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 14, 2003, Pages 3932-3939

  Sanvicens, Nuria ^a   Varela, Begoña ^a   Marco, M Pilar ^a  

^a DEPARTMENT OF ENVIRONMENTAL CHEMISTRY   (Spain)

Author keywords

Cork; Immunoassay; Lipophilicity; Musty odor; Trichloroanisole; Wine

Indexed keywords

2,4,6 TRICHLOROANISOLE; ALCOHOL; ANISOLE DERIVATIVE; ANTIBODY; ANTIGEN; BROMINE; HAPTEN; UNCLASSIFIED DRUG;

ACCURACY; ANTIBODY PRODUCTION; ARTICLE; CONCENTRATION (PARAMETERS); ENZYME LINKED IMMUNOSORBENT ASSAY; FOOD; IC 50; IMMUNOASSAY; IMMUNOCHEMISTRY; LIPOPHILICITY; ODOR; PHYSICAL CHEMISTRY; REPRODUCIBILITY; SOLUBILITY; WINE;

ANISOLES; ENZYME-LINKED IMMUNOSORBENT ASSAY; FOOD ANALYSIS; HAPTENS; HEMOCYANIN; ODORS; SENSITIVITY AND SPECIFICITY;

EID: 0037677445     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034001x     Document Type: Article

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