Evaluation of Allergic Cross-Reactivity Among Fishes by Microfluidic Chips and MALDI-TOF MS.
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DOI: 10.1021/acs.jafc.2c02433
Abstract: Fish is one of the most common foods that cause allergic reactions. The study of cross-reactivity among fishes using mass spectrometry (MS) is still limited. We developed a strategy using microfluidic chips coupled with matrix-assisted… read more here.
Keywords: allergic cross; reactivity among; among fishes; maldi tof ... See more keywords