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) ↗