Heating inactivates the enzymatic activity and partially inactivates the allergenie activity of Asp o 2
- 1 February 1996
- journal article
- case report
- Published by Wiley in Clinical and Experimental Allergy
- Vol. 26 (2) , 232-234
- https://doi.org/10.1111/j.1365-2222.1996.tb00084.x
Abstract
No abstract availableKeywords
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- Isolation and denomination of an important allergen in baking additives: α‐amylase from Aspergillus oryzae (Asp o II)Clinical and Experimental Allergy, 1994
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