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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

Katrine Lindholm Bøgh; Ditte Møller Nielsen; Hossein Mohammad-Beigi; Heidi Frahm Christoffersen; Lotte Neergaard Jacobsen; Rasmus Krogh Norrild; Birte Svensson; Klara Schmidthaler; Zsolt Szépfalusi; Julia Upton; Thomas Eiwegger; Hans Bertelsen; Alexander Kai Buell; Laila Vestergaard Sørensen; Jeppe Madura Larsen
Food Research International · Vol. 181 · pp. 114063 · 2024
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Abstract

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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2024-04-01
Publication Year2024
Volume181
Pages114063
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2024.114063
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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