Purification, biochemical, and immunological characterisation of a major food allergen: different immunoglobulin E recognition of the apo- and calcium-bound forms of carp parvalbumin. (2000)

First Author: Bugajska-Schretter A

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1136/gut.46.5.661

PubMed Identifier: 10764710

Publication URI: http://europepmc.org/abstract/MED/10764710

Type: Journal Article/Review

Volume: 46

Parent Publication: Gut

Issue: 5

ISSN: 0017-5749