ALLERGENS IN THE WHITE AND YOLK OF HENS EGG - A STUDY OF IGE BINDING BY EGG PROTEINS

被引：103

作者：

ANET, J

BACK, JF

BAKER, RS

BARNETT, D

BURLEY, RW

HOWDEN, MEH

机构：

[1] MACQUARIE UNIV,SCH CHEM,N RYDE,NSW 2113,AUSTRALIA

[2] CSIRO,DIV FOOD RES,N RYDE,NSW 2113,AUSTRALIA

[3] UNIV NEW S WALES,DEPT MED,SYDNEY,NSW,AUSTRALIA

来源：

INTERNATIONAL ARCHIVES OF ALLERGY AND APPLIED IMMUNOLOGY | 1985年 / 77卷 / 03期

关键词：

D O I：

10.1159/000233846

中图分类号：

R392 [医学免疫学];

学科分类号：

100102 ;

摘要：

引用

页码：364 / 371

页数：8

共 30 条

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[10] STUDIES ON THE APOPROTEINS OF THE MAJOR LIPOPROTEIN OF THE YOLK OF HENS EGGS .3. INFLUENCE OF SALT CONCENTRATION DURING ISOLATION ON THE AMOUNT AND COMPOSITION OF THE APOPROTEINS
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