Analytical characteristics of new enzyme immunoassay systems for beta-lactam antibiotics in food products and raw materials | Kuprienko | Food Industry: Science and Technology

Food Industry: Science and Technology
Piŝevaâ promyšlennostʹ: nauka i tehnologii

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ISSN 2073-4794 (Print)

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Kuprienko O.S., Zilberman A.I., Vashkevich I.I., Sviridov O.V. Analytical characteristics of new enzyme immunoassay systems for beta-lactam antibiotics in food products and raw materials. Food Industry: Science and Technology. 2024;17(4):82-95. (In Russ.)

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ISSN 2073-4794 (Print)

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About the Authors

O. S. Kuprienko
Institute of Bioorganic Chemistry of the National Academy of Sciences of Belarus
Belarus

Kuprienko Olga Sergeevna, PhD (Chemistry), Leading Researcher

5/2, Academic Kuprevich str., 220084, Minsk

A. I. Zilberman
Institute of Bioorganic Chemistry of the National Academy of Sciences of Belarus
Belarus

Zilberman Anna Igorevna, Researcher

5/2, Academic Kuprevich str., 220084, Minsk

I. I. Vashkevich
Institute of Bioorganic Chemistry of the National Academy of Sciences of Belarus
Belarus

Vashkevich Irina Ignatievna, PhD (Chemistry), LeadingResearcher

5/2, Academic Kuprevich str., 220084, Minsk

O. V. Sviridov
Institute of Bioorganic Chemistry of the National Academy of Sciences of Belarus
Belarus

Sviridov Oleg Vasilevich, Doctor of Chemistry, Professor, Head of the Laboratory «Chemistry of Protein Hormones»

5/2, Academic Kuprevich str., 220084, Minsk

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