Yüklüyor......
The Influence of the Presence of Wheat Flour on the Antigenic Activities of Egg White Proteins
PURPOSE: It is known that ovomucoid, an egg allergen, is heat resistant and remains soluble after heating. However, a recent study showed that the antigenic activity of ovomucoid could be reduced by heating when egg white (EW) was mixed with wheat flour. This study was performed to determine the inf...
Kaydedildi:
| Asıl Yazarlar: | , , , , |
|---|---|
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
The Korean Academy of Asthma, Allergy and Clinical Immunology; The Korean Academy of Pediatric Allergy and Respiratory Disease
2013
|
| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3529228/ https://ncbi.nlm.nih.gov/pubmed/23277877 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4168/aair.2013.5.1.42 |
| Etiketler: |
Etiketle
Etiket eklenmemiş, İlk siz ekleyin!
|