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

(2010) FOOD CHEMISTRY. 120(2). p.580-584
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Keywords
HPLC, Quantification, ELISA, Lysozyme, Food allergen

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Citation

Please use this url to cite or link to this publication:

Chicago
Kerkaert, Barbara, Frédéric Mestdagh, and Bruno De Meulenaer. 2010. “Detection of Hen’s Egg White Lysozyme in Food: Comparison Between a Sensitive HPLC and a Commercial ELISA Method.” Food Chemistry 120 (2): 580–584.
APA
Kerkaert, B., Mestdagh, F., & De Meulenaer, B. (2010). Detection of hen’s egg white lysozyme in food: comparison between a sensitive HPLC and a commercial ELISA method. FOOD CHEMISTRY, 120(2), 580–584.
Vancouver
1.
Kerkaert B, Mestdagh F, De Meulenaer B. Detection of hen’s egg white lysozyme in food: comparison between a sensitive HPLC and a commercial ELISA method. FOOD CHEMISTRY. 2010;120(2):580–4.
MLA
Kerkaert, Barbara, Frédéric Mestdagh, and Bruno De Meulenaer. “Detection of Hen’s Egg White Lysozyme in Food: Comparison Between a Sensitive HPLC and a Commercial ELISA Method.” FOOD CHEMISTRY 120.2 (2010): 580–584. Print.
@article{889406,
  author       = {Kerkaert, Barbara and Mestdagh, Fr{\'e}d{\'e}ric and De Meulenaer, Bruno},
  issn         = {0308-8146},
  journal      = {FOOD CHEMISTRY},
  keyword      = {HPLC,Quantification,ELISA,Lysozyme,Food allergen},
  language     = {eng},
  number       = {2},
  pages        = {580--584},
  title        = {Detection of hen's egg white lysozyme in food: comparison between a sensitive HPLC and a commercial ELISA method},
  url          = {http://dx.doi.org/10.1016/j.foodchem.2009.10.027},
  volume       = {120},
  year         = {2010},
}

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