ZELENAKOVA, L.; HRNČÁROVÁ, D.; JAUSCHOVÁ, A.; KUČEROVÁ, L.; ŽIAROVSKÁ, J. EFFECT OF BAKERY-TYPE FOOD MATRICES AND THERMAL PROCESSING ON ELISA QUANTIFICATION OF CASHEW ALLERGEN ANA O 3. Journal of microbiology, biotechnology and food sciences, [S. l.], p. e14701, 2026. DOI: 10.55251/jmbfs.14701. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/14701. Acesso em: 29 sep. 2026.