Effect of heat treatment on the quantitative detection of egg protein residues by commercial enzyme-linked immunosorbent assay test kits

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 8, 2010, Pages 4831-4838

  Fu, Tong Jen ^a   Maks, Nicole ^b   Banaszewski, Katie ^b  

^a CENTER FOR DRUG EVALUATION AND RESEARCH   (United States)

^b ILLINOIS INSTITUTE OF TECHNOLOGY   (United States)

Author keywords

Egg; ELISA test kits; Food allergen; Thermal treatment

Indexed keywords

EGG PROTEIN;

ARTICLE; ENZYME LINKED IMMUNOSORBENT ASSAY; HEAT; METHODOLOGY;

EGG PROTEINS; ENZYME-LINKED IMMUNOSORBENT ASSAY; HOT TEMPERATURE;

EID: 77951271923     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf903536z     Document Type: Article

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