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  Lysozyme in wine : a risk evaluation for consumers allergic to hen's egg

Weber, P., Kratzin, H., Brockow, K., Ring, J., Steinhart, H., & Paschke, A. (2009). Lysozyme in wine: a risk evaluation for consumers allergic to hen's egg. Molecular Nutrition & Food Research, 53, 1469-1477. doi:10.1002/mnfr.200800161.

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Item Permalink: https://hdl.handle.net/11858/00-001M-0000-002A-2B69-8 Version Permalink: https://hdl.handle.net/11858/00-001M-0000-002A-2B6A-6
Genre: Journal Article

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 Creators:
Weber, Patrick, Author
Kratzin, Hartmut1, Author           
Brockow, Knut, Author
Ring, Johannes, Author
Steinhart, Hans, Author
Paschke, Angelika, Author
Affiliations:
1Proteomics, Wiss. Servicegruppen, Max Planck Institute of Experimental Medicine, Max Planck Society, ou_2173673              

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Free keywords: Bentonite; Egg allergy; Food allergy; Lysozyme; Wine
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Language(s): eng - English
 Dates: 2009
 Publication Status: Issued
 Pages: -
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 Table of Contents: -
 Rev. Type: Peer
 Identifiers: eDoc: 442889
DOI: 10.1002/mnfr.200800161
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Title: Molecular Nutrition & Food Research
Source Genre: Journal
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Pages: - Volume / Issue: 53 Sequence Number: - Start / End Page: 1469 - 1477 Identifier: -