Reduction of the antigenicity of whey proteins by lactic acid fermentation

Food and Agricultural Immunology

Volumn 11, Issue 1, 1999, Pages 91-99

  Jȩdrychowski, Lucjan ^a   Wróblewska, Barbara ^a  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

Cow's milk allergy; ELISA; Lactic acid fermentation

Indexed keywords

ALPHA LACTALBUMIN; ANTIBODY PRODUCTION; ANTIGEN STRUCTURE; BETA LACTOGLOBULIN; COMPETITIVE ENZYME LINKED IMMUNOSORBENT ASSAY; ENZYME LINKED IMMUNOSORBENT ASSAY; FERMENTATION; INDIRECT ENZYME LINKED IMMUNOSORBENT ASSAY; MILK ALLERGY; PROTEIN ANALYSIS; WHEY;

BACTERIA (MICROORGANISMS); BOVINAE; ORYCTOLAGUS CUNICULUS;

EID: 0345211503     PISSN: 09540105     EISSN: None     Source Type: Journal    
DOI: 10.1080/09540109999951     Document Type: Article

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