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Institute of Biochemistry and Food Chemistry, University of Hamburg | 論文
- Determination of the IgE-binding activity of soy lecithin and refined and non-refined soybean oils
- Determination of the allergenicity of various hazelnut products by immunoblotting and enzyme allergosorbent test inhibition
- What establishes a protein as an allergen?
- Contaminants in biotechnologically manufactured L-tryptophan