Degree of hydrolysis is a poor predictor of the sensitizing capacity of whey- and casein-based hydrolysates in a Brown Norway rat model of cow’s milk allergy

Autor: Bøgh, Katrine Lindholm, Nielsen, Ditte Møller, Mohammad-Beigi, Hossein, Christoffersen, Heidi Frahm, Jacobsen, Lotte Neergaard, Norrild, Rasmus Krogh, Svensson, Birte, Schmidthaler, Klara, Szépfalusi, Zsolt, Upton, Julia, Eiwegger, Thomas, Bertelsen, Hans, Buell, Alexander Kai, Sørensen, Laila Vestergaard, Larsen, Jeppe Madura
Zdroj: In Food Research International April 2024 181
Databáze: ScienceDirect
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