TY  - JOUR
AU  - Posada-Ayala, Maria 
AU  - Álvarez Llamas, Gloria
AU  - Maroto, Aroa S. 
AU  - Maes, Xavier 
AU  - Muñoz-Garcia, Esther 
AU  - Villalba Díaz, María Teresa
AU  - Rodríguez García, Rosalía
AU  - Perez-Gordo, Marina 
AU  - Vivanco Martínez, Fernando
AU  - Pastor Vargas, Carlos
AU  - Cuesta-Herranz, Javier 
PY  - 2015
DO  - 10.1016/j.foodchem.2015.02.139
SN  - 0308-8146
UR  - https://hdl.handle.net/20.500.14352/107107
T2  - Food Chemistry
AB  - Mustard is a condiment added to a variety of foodstuffs and a frequent cause of food allergy. A new strategy for the detection of mustard allergen in food products is presented. The methodology is based on liquid chromatography analysis coupled to...
LA  - eng
M2  - 58
PB  - Elsevier
KW  - Hidden allergen
KW  - LC–MS
KW  - Mustard allergy
KW  - Quantification
KW  - SRM
KW  - Allergens
KW  - Sin a 1
TI  - Novel liquid chromatography–mass spectrometry method for sensitive determination of the mustard allergen Sin a 1 in food
TY  - journal article
VL  - 183
ER  -