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  In vitro determination of the allergenic potential of technologically altered hen's egg

Hildebrandt, S., Kratzin, H., Schaller, R., Fritsché, R., Steinhart, H., & Paschke, A. (2008). In vitro determination of the allergenic potential of technologically altered hen's egg. Journal of Agricultural and Food Chemistry, 56, 1727-1733.

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Item Permalink: https://hdl.handle.net/11858/00-001M-0000-002A-29C4-A Version Permalink: https://hdl.handle.net/11858/00-001M-0000-002A-29C5-8
Genre: Journal Article

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Hildebrand_08.pdf (Any fulltext), 900KB
 
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 Creators:
Hildebrandt, Sabine, Author
Kratzin, Hartmut1, Author           
Schaller, Raphaël, Author
Fritsché, Rodolphe, 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: Hen's egg; Heat treatment; Enzymatic hydrolysis; Food allergy; Allergenic potential
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Language(s): eng - English
 Dates: 2008
 Publication Status: Issued
 Pages: -
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 Rev. Type: Peer
 Identifiers: eDoc: 400999
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Title: Journal of Agricultural and Food Chemistry
  Alternative Title : J Agric Foood Chem
Source Genre: Journal
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Pages: - Volume / Issue: 56 Sequence Number: - Start / End Page: 1727 - 1733 Identifier: -