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Implementation of an Enzyme Linked Immunosorbent Assay for the Quantification of Allergenic Egg Residues in Red Wines Using Commercially Available Antibodies

Since the early 2000s, labeling of potentially allergenic food components to protect people who suffer from food allergies is compulsory in numerous industrialized countries. In Europe, milk and egg components used during the winemaking process must be indicated on the label since July 1, 2012. Seve...

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Detalles Bibliográficos
Autores principales: Koestel, Carole, Simonin, Céline, Belcher, Sandrine, Rösti, Johannes
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5129457/
https://www.ncbi.nlm.nih.gov/pubmed/27356183
http://dx.doi.org/10.1111/1750-3841.13378