Development of mass spectrometry for shrimp allergen detection in food

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篇名	Development of mass spectrometry for shrimp allergen detection in food
並列篇名	Development of mass spectrometry for shrimp allergen detection in food
作者	Hsu-Sheng Yu (Hsu-Sheng Yu)
英文摘要	Shrimp and crab are the main sources of food allergy, and the protein tropomyosin is the main allergen. At present, the method used by the industry to detect tropomyosin is based on Enzyme-linked immunosorbent assay (ELISA).
起訖頁	6-6
刊名	Special Report on NPUST Research & Innovation
期數	201912 (2019期)
出版單位	屏東科技大學研究發展處
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