Development of incurred chocolate bars and broth powder with six fully characterised food allergens as test materials for food allergen analysis

Overview of attention for article published in Analytical & Bioanalytical Chemistry, February 2022

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RT @AnalBioanalChem: Development of incurred chocolate bars with six #food #allergens as test materials for food allergen analysis by Anne-…

Development of incurred chocolate bars with six #food #allergens as test materials for food allergen analysis by Anne-Catherine Huet et al @INRAE_BIA @BBF_lab @univamu @CEAParisSaclay @INRAE_France @CNRsocial_ @OfficialUoM @UoMMIB @ILVOvlaanderen https…

Latest output from the @EFSA funded (@FAVV /@foodgov co-funded) #ThrAll project on the production of test materials for #food #allergen #detection. On the importance of design, production and characterisation. https://t.co/DlKTzIdY2c

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