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Food Chemistry 2016 / 10

Matrix-normalised real-time PCR approach to quantify soybean as a potential food allergen as affected by thermal processing

Costa, Joana, Amaral, Joana S., Grazina, Liliana, Oliveira, M. Beatriz P.P., Mafra, Isabel
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.10.091
Date:
October, 2016
File:
PDF, 648 KB
english, 2016
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