[1]
L. Zelenakova, D. Hrnčárová, A. Jauschová, L. Kučerová, and J. Žiarovská, “EFFECT OF BAKERY-TYPE FOOD MATRICES AND THERMAL PROCESSING ON ELISA QUANTIFICATION OF CASHEW ALLERGEN ANA O 3”, J microb biotech food sci, p. e14701, Sep. 2026.