Towards absolute quantification of allergenic proteins in food - Lysozyme in wine as a model system for metrologically traceable mass spectrometric methods and certified reference materials

Journal of AOAC International

Volumn 96, Issue 6, 2013, Pages 1350-1361

  Cryar, Adam ^a   Pritchard, Caroline ^a   Burkitt, William ^a   Walker, Michael ^a   O'Connor, Gavin ^a   Burns, Duncan Thorburn ^b   Quaglia, Milena ^a  

^a LGC   (United Kingdom)

^b QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ABSOLUTE QUANTIFICATION; CERTIFIED REFERENCE MATERIALS; ENZYMATIC DIGESTIONS; FEASIBILITY STUDIES; METROLOGICAL TRACEABILITYS; PROTEOLYTIC DIGESTION; QUANTIFICATION METHODS; SPECTROMETRIC METHODS;

BIOCHEMISTRY; CHEMICAL MODIFICATION; CHEMICAL STABILITY; ENZYMES; ISOTOPES; PEPTIDES; REGULATORY COMPLIANCE; RISK ASSESSMENT; RISK MANAGEMENT; WINE;

ALLERGENS;

ALLERGEN; ENZYME; LYSOZYME; PEPTIDE; TRYPSIN;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; FOOD ALLERGY; FOOD ANALYSIS; FOOD CONTAMINATION; MASS SPECTROMETRY; METHODOLOGY; OOCYTE; RISK ASSESSMENT; RISK MANAGEMENT; STANDARD; WINE;

ALLERGENS; ANIMALS; CHICKENS; ENZYMES; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD HYPERSENSITIVITY; MASS SPECTROMETRY; MURAMIDASE; OVUM; PEPTIDES; REFERENCE STANDARDS; RISK ASSESSMENT; RISK MANAGEMENT; TRYPSIN; WINE;

EID: 84893740476     PISSN: 10603271     EISSN: None     Source Type: Journal    
DOI: 10.5740/jaoacint.12-438     Document Type: Article

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