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Allergenicity
6
"Reduced β-lactoglobulin IgE binding upon in vitro digestion as a result of the interaction of the protein with casein glycomacropeptide" (2016) Martinez, M.J.; Martos, G.; Molina, E.; Pilosof, A.M.R. Food Chemistry. 192:943-949
"Reduced β-lactoglobulin IgE binding upon in vitro digestion as a result of the interaction of the protein with casein glycomacropeptide" (2016) Martinez, M.J.; Martos, G.; Molina, E.; Pilosof, A.M.R. Food Chemistry. 192:943-949
"Reduced β-lactoglobulin IgE binding upon in vitro digestion as a result of the interaction of the protein with casein glycomacropeptide" (2016) Martinez, M.J.; Martos, G.; Molina, E.; Pilosof, A.M.R. Food Chemistry. 192:943-949
"In vitro digestibility and allergenicity of emulsified hen egg" (2012) Jiménez-Saiz, R.; Ruiz-Henestrosa, V.M.P.; López-Fandiño, R.; Molina, E. Food Research International. 48(2):404-409
"In vitro digestibility and allergenicity of emulsified hen egg" (2012) Jiménez-Saiz, R.; Ruiz-Henestrosa, V.M.P.; López-Fandiño, R.; Molina, E. Food Research International. 48(2):404-409
"Safety assessment of food products from r-DNA animals" (2009) Lema, M.A.; Burachik, M. Comparative Immunology, Microbiology and Infectious Diseases. 32(2):163-189