1. Purification, biochemical, and immunological characterisation of a major food allergen: different immunoglobulin E recognition of the apo- and calcium-bound forms of carp parvalbumin. Issue 5 (1st May 2000) Authors: Bugajska-Schretter, A; Grote, M; Vangelista, L; Valent, P; Sperr, W R; Rumpold, H; Pastore, A; Reichelt, R; Valenta, R; Spitzauer, S Journal: Gut Issue: Volume 46:Issue 5(2000) Page Start: 661 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗