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Journal Article

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

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Kratzin,  Hartmut
Proteomics, Wiss. Servicegruppen, Max Planck Institute of Experimental Medicine, Max Planck Society;

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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.


Cite as: https://hdl.handle.net/11858/00-001M-0000-002A-2B69-8
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