The Editorial Board of the AOAC Food Allergen Community Newsletter is pleased to announce the release of the first issue of 2017. The following are the articles featured in this number:
Why (validated) reference materials for food allergen analysis are so important
Gluten protein types from wheat, rye, barley and oats for use as reference materials.
Genome-derived proteomic reveals the hidden allergens of the Pacific oyster (Crassostra gigas)
