Detection of hen's egg white lysozyme in food: Comparison between a sensitive HPLC and a commercial ELISA method

Food Chemistry

Volumn 120, Issue 2, 2010, Pages 580-584

  Kerkaert, Barbara ^a   Mestdagh, Frédéric ^a   De Meulenaer, Bruno ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

ELISA; Food allergen; HPLC; Lysozyme; Quantification

Indexed keywords

EGG PROTEIN; EGG WHITE; FOOD ALLERGEN; LYSOZYME;

ARTICLE; CHEESE; CONTROLLED STUDY; ENZYME LINKED IMMUNOSORBENT ASSAY; EXTRACTION; HEN; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INTERMETHOD COMPARISON; NONHUMAN; PROTEIN ANALYSIS; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; VALIDATION STUDY;

EID: 73249126020     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.10.027     Document Type: Article

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