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Detecting allergens in processed foods: the development of a multi-allergen LC-MS/MS method for baked goods.
Van Poucke, C.
Talk or presentation
Lecture and oral contribution
Improving Allergy Risk Assessment Strategy for new food proteins
Degree of Recognition
Chromatography / mass spectrometry measuring platform for plant, animal and food / feed
Development and validation of a quantitative LC-MS/MS method as a reference for the detection of multiple allergens (hazelnuts, peanuts, milk, and eggs) in processed food products