β-Lactoglobulin versus casein indirect ELISA for the detection of cow's milk allergens in raw and processed model meat products
Caterina Villa, Mónica B. M. V. Moura, Joana Costa, Isabel Mafra
Topics & Concepts
Food scienceCaseinChemistryCow milkRaw milkChromatographyFood Allergy and Anaphylaxis ResearchIdentification and Quantification in FoodAllergic Rhinitis and Sensitization