Evaluation of Allergenicity of Egg Yolk Immunoglobulin Y and Other Egg Proteins by Passive Cutaneous Anaphylaxis
Author:
Publisher
Informa UK Limited
Subject
Agronomy and Crop Science,Immunology,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/09540109999861
Reference33 articles.
1. Lipophilization of ?-lactoglobulin: Effect on allergenicity and digestibility
2. Immunoglobulins from Egg Yolk: Isolation and Purification
3. Production and purification of Fab′ fragments from chicken egg yolk immunoglobulin Y (IgY)
4. Allergens in the White and Yolk of Hen’s Egg
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