Roasting and lipid binding provide allergenic and...

Biological Chemistry 2014 / 01 Vol. 395; Iss. 2

Roasting and lipid binding provide allergenic and proteolytic stability to the peanut allergen Ara h 8

Petersen, Arnd, Rennert, Sandra, Kull, Skadi, Becker, Wolf-Meinhard, Notbohm, Holger, Goldmann, Torsten, Jappe, Uta
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Volume:
395
Language:
english
Journal:
Biological Chemistry
DOI:
10.1515/hsz-2013-0206
Date:
January, 2014
File:
PDF, 1.52 MB
english, 2014
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