Effect of Food Matrix and Thermal Processing on the Performance of a Normalised Quantitative Real-Time Pcr Approach for Lupine (Lupinus Albus) Detection as a Potential Allergenic Food

AuthID
 P-00Q-VNY
5
Author(s)
Villa, C
·
Gondar, C
·
Tipo de Documento
Article
Year published
2018
Publicado
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 262, Páginas: 251-259 (9)
Indexing
Wos®
Scopus®
Crossref®5
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85046471789
Wos: WOS:000432652700033
Source Identifiers
ISSN: 0308-8146
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