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Degree of hydrolysis is a poor predictor of the sensitizing..:
Bøgh, Katrine Lindholm
;
Nielsen, Ditte Møller
;
Mohammad-Beigi, Hossein
...
Food Research International. 181 (2024) - p. 114063 , 2024
Link:
https://doi.org/10.1016/j.foodres.2024.114063
RT Journal T1
Degree of hydrolysis is a poor predictor of the sensitizing capacity of whey- and casein-based hydrolysates in a Brown Norway rat model of cow's milk allergy
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2024.114063&Exemplar=1&LAN=DE A1 Bøgh, Katrine Lindholm A1 Nielsen, Ditte Møller A1 Mohammad-Beigi, Hossein A1 Christoffersen, Heidi Frahm A1 Jacobsen, Lotte Neergaard A1 Norrild, Rasmus Krogh A1 Svensson, Birte A1 Schmidthaler, Klara A1 Szépfalusi, Zsolt A1 Upton, Julia A1 Eiwegger, Thomas A1 Bertelsen, Hans A1 Buell, Alexander Kai A1 Sørensen, Laila Vestergaard A1 Larsen, Jeppe Madura PB Elsevier BV YR 2024 SN 0963-9969 JF Food Research International VO 181 SP 114063 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2024.114063 DO https://doi.org/10.1016/j.foodres.2024.114063 SF ELIB - SuUB Bremen
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