Purification, biochemical, and immunological characterisation of a major food allergen: Different immunoglobulin E recognition of the apo- and calcium-bound forms of carp parvalbumin

By: Bugajska-Schretter, AContributor(s): Grote, M | Pastore, A | Reichelt, R | Rumpold, H | Sperr, W. R | Spitzauer, S | Valent, P | Valenta, R | Vangelista, LMaterial type: TextTextReference number:PUB10725 In: Gut 46 (5), 661-669.
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Magazine Magazine Staff publications New Materials Shelf Non-fiction XX(10833.1) (Browse shelf(Opens below)) 1 Available 10833-1001
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