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CNKI学位论文(2)
在“
Elsevier电子期刊
”中,
命中:
2
条,耗时:小于0.01 秒
在所有数据库中总计命中:
2
条
1.
Lactobacillus casei LcY decreases milk protein immunoreactivity of fermented buttermilk but also contains IgE-reactive proteins
作者:
Barbara Wró
;
blewska
a
;
b.wroblewska@pan.olsztyn.pl" class="auth_mail" title="E-mail the corresponding author
;
Lidia Hanna Markiewicz
a
;
Anna Maria Szyc
a
;
Mariola Aleksandra Dietrich
b
;
Agata
Szymkiewicz
a
;
Joanna Fotschki
a
关键词:
Fermented buttermilk
;
Food allergy
;
Lactobacillus casei
;
Allergenic bacterial proteins
;
Immunoreactivity
;
Simulated digestion
刊名:Food Research International
出版年:2016
2.
A simultaneous two-colour detection method of human IgG- and IgE-reactive proteins from lactic acid bacteria
作者:
Lidia Hanna Markiewicz
;
l.markiewicz@pan.olsztyn.pl" class="auth_mail" title="E-mail the corresponding author
;
Agata
Szymkiewicz
;
Anna Szyc
;
Barbara Wró
;
blewska
关键词:
Bacterial proteins
;
Human serum
;
IgE
;
IgG
;
Immunoreactivity
;
Lactobacillus
刊名:Journal of Microbiological Methods
出版年:2016
1
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作者(2)
按出版年细分(2)
2016年(2)
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