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Comparison of β-Lactoglobulin Content in Dairy Products by Inhibition ELISA and Immunoblotting
inhibition ELISA SDS-PAGE immunoblotting
2010/11/22
To estimate the effect of food processing on allergen content in dairy products, β-lactoglobulin (β-LG) contents of 4 milks, 5 yogurts and 6 cheeses were compared using inhibition ELISA (enzyme-linked...
