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

Barbara Kerkaert UGent, Frédéric Mestdagh UGent and Bruno De Meulenaer UGent (2010) FOOD CHEMISTRY. 120(2). p.580-584
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
HPLC, Quantification, ELISA, Lysozyme, Food allergen
journal title
FOOD CHEMISTRY
Food Chem.
volume
120
issue
2
pages
580 - 584
Web of Science type
Article
Web of Science id
000274503500032
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
3.458 (2010)
JCR rank
5/124 (2010)
JCR quartile
1 (2010)
ISSN
0308-8146
DOI
10.1016/j.foodchem.2009.10.027
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
889406
handle
http://hdl.handle.net/1854/LU-889406
date created
2010-03-04 10:13:53
date last changed
2016-12-19 15:40:47
@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},
}

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.