Zelenakova, Lucia, Dominika Hrnčárová, Alžbeta Jauschová, Lenka Kučerová, and Jana Žiarovská. “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 28, 2026): e14701. Accessed September 30, 2026. https://office2.jmbfs.org/index.php/JMBFS/article/view/14701.