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How Proteins Aggregate Can Reduce Allergenicity: Comparison..:
Claude, Mathilde
;
Bouchaud, Grégory
;
Lupi, Roberta
...
Journal of Agricultural and Food Chemistry. 65 (2017) 18 - p. 3693-3701 , 2017
Link:
https://doi.org/10.1021/acs.jafc.7b00676
RT Journal T1 <Title>How Proteins Aggregate Can Reduce Allergenicity: Comparison of Ovalbumins Heated under Opposite Electrostatic Conditions</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_acs.jafc.7b00676&Exemplar=1&LAN=DE A1 Claude, Mathilde A1 Bouchaud, Grégory A1 Lupi, Roberta A1 Castan, Laure A1 Tranquet, Olivier A1 Denery-Papini, Sandra A1 Bodinier, Marie A1 Brossard, Chantal PB American Chemical Society (ACS) YR 2017 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 65 IS 18 SP 3693 OP 3701 LK http://dx.doi.org/https://doi.org/10.1021/acs.jafc.7b00676 DO https://doi.org/10.1021/acs.jafc.7b00676 SF ELIB - SuUB Bremen
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