Zelenakova, Lucia, Dominika Hrnčárová, Alžbeta Jauschová, Lenka Kučerová, and Jana Žiarovská. 2026. “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, September, e14701. https://doi.org/10.55251/jmbfs.14701.