ENZYME-LINKED FAB’ FRAGMENT BASED COMPETITIVE IMMUNOASSAY FOR OVALBUMIN IN HOT-PROCESSED FOOD

Author： Zhang Shiwei Lai Xintian Yang Guowu

ISSN： 1532-1819

Source： Journal of Immunoassay and Immunochemistry, Vol.34, Iss.4, 2013-10, pp. : 393-403

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