Application of immunoassay in the detection of amantadine residues

WANG Lin; WANG Yao; HU Xiao-fei; WANG Cheng-bin; WU Jia-bei

doi:10.13652/j.spjx.1003.5788.2022.80394

Shipin yu jixie (Jun 2023)

Application of immunoassay in the detection of amantadine residues

WANG Lin,
WANG Yao,
HU Xiao-fei,
WANG Cheng-bin,
WU Jia-bei

Affiliations

WANG Lin: Food and Bioengineering College, Henan University of Science and Technology, Luoyang, Henan 471000 , China
WANG Yao: Food and Bioengineering College, Henan University of Science and Technology, Luoyang, Henan 471000 , China
HU Xiao-fei: Key Laboratory of Animal Immunology, Henan Academy of Agricultural Sciences, Zhengzhou, Henan 450002 , China
WANG Cheng-bin: Food and Bioengineering College, Henan University of Science and Technology, Luoyang, Henan 471000 , China
WU Jia-bei: Food and Bioengineering College, Henan University of Science and Technology, Luoyang, Henan 471000 , China

DOI: https://doi.org/10.13652/j.spjx.1003.5788.2022.80394
Journal volume & issue: Vol. 39, no. 4
pp. 205 – 210

Abstract

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This review summarized and analyzed the immunoassay techniques, such as enzyme-linked immunosorbent assay, immunochromatographic assay, and chemiluminescence immunoassay, which have been applied in the detection of amantadine residue, and provides an outlook on their development.

Published in Shipin yu jixie

ISSN: 1003-5788 (Print)
Publisher: The Editorial Office of Food and Machinery
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://www.ifoodmm.com/spyjxen/home

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Abstract

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