Author/Creator: Claude, M. - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Claude, M.

1. The thermal aggregation of ovalbumin as large particles decreases its allergenicity for egg allergic patients and in a murine model. (15th July 2016)

Authors:: Claude, M.; Lupi, R.; Bouchaud, G.; Bodinier, M.; Brossard, C.; Denery-Papini, S.
Journal:: Food chemistry
Issue:: Volume 203(2016)
Page Start:: 136
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

2. The thermal aggregation of ovalbumin as large particles decreases its allergenicity for egg allergic patients and in a murine model. (15th July 2016)

Authors:: Claude, M.; Lupi, R.; Bouchaud, G.; Bodinier, M.; Brossard, C.; Denery-Papini, S.
Journal:: Food chemistry
Issue:: Volume 203(2016)
Page Start:: 136
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗