BIOCHEMICAL CHARACTERIZATION AND THERMOSTABLE CAPACITY OF PARVALBUMINS: THE MAJOR FISH-FOOD ALLERGENS
Author:
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.2007.00104.x/fullpdf
Reference42 articles.
1. Characterization of a major allergen (cod)
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3. Fish hypersensitivity *1, *2I. In vitro and oral challenge results in fish-allergic patients
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