Métodos electroforético e inmunoquímicos para detectar proteínas de leche, soja y huevo en premezclas comerciales
The presence of milk, egg and soy proteins was evaluated in thirteen commercial products, which were premixes to make cream caramel, cake, soy “milanesas”, “tortas fritas”, pizza, gnocchi and complementary foods. Samples were analysed using SDSPAGE, immunoblotting and ELISA methods. The electrophore...
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| Autores principales: | Cagnasso, Carolina Elisa, Martín, María Eugenia, Cellerino, Karina, Audisio, Fabiola, Docena, Guillermo Horacio, Polenta, Gustavo, López, Laura Beatriz |
|---|---|
| Formato: | Articulo |
| Lenguaje: | Español |
| Publicado: |
2014
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| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/85505 |
| Aporte de: |
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