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1 Ergebnisse
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Reduced IgE and IgG antigenic response to milk proteins hyd..:
Dąbrowska, Anna
;
Bajzert, Joanna
;
Babij, Konrad
...
Food Chemistry. 302 (2020) - p. 125350 , 2020
Link:
https://doi.org/10.1016/j.foodchem.2019.125350
RT Journal T1
Reduced IgE and IgG antigenic response to milk proteins hydrolysates obtained with the use of non-commercial serine protease from Yarrowia lipolytica
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2019.125350&Exemplar=1&LAN=DE A1 Dąbrowska, Anna A1 Bajzert, Joanna A1 Babij, Konrad A1 Szołtysik, Marek A1 Stefaniak, Tadeusz A1 Willak-Janc, Ewa A1 Chrzanowska, Józefa PB Elsevier BV YR 2020 SN 0308-8146 JF Food Chemistry VO 302 SP 125350 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2019.125350 DO https://doi.org/10.1016/j.foodchem.2019.125350 SF ELIB - SuUB Bremen
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