基于糜蛋白酶-液相色谱-串联质谱法定量烘焙食品中奶蛋过敏原

李思怡，申成英男，周美珍，赵雨萌，李熠，杨术鹏

Quantification of Milk and Egg Allergens in Baked Foods Using Chymotrypsin Digestion with LC-MS/MS

LI Siyi, SHEN Chengyingnan, ZHOU Meizhen, ZHAO Yumeng, LI Yi, YANG Shupeng

食品科学 . 2026, (17): 324 -332 . DOI: 10.7506/spkx1002-6630-20260303-019