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. 2020 Nov 26;9(12):1741. doi: 10.3390/foods9121741

Figure 2.

Figure 2

Comparison of test results of ORF160b LAMP-LFD, and both commercial protein-based LFD, of various levels of incurred soybean in matrix: (A) sausage; (B) chocolate; (C) tomato soup matrix. Digital recording of developed test strips resulted in final incubation times that exceeded the manufacturers’ recommendations, and partly led to unspecific detection of protein-based LFD. (CL: control line; TL: test line).