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.
Bøgh KL, Nielsen DM, Mohammad-Beigi H, Christoffersen HF, Jacobsen LN, Norrild RK, Svensson B, Schmidthaler K, Szépfalusi Z, Upton J, Eiwegger T, Bertelsen H, Buell AK, Sørensen LV, Larsen JM.
Bøgh KL, et al. Among authors: eiwegger t.
Food Res Int. 2024 Apr;181:114063. doi: 10.1016/j.foodres.2024.114063. Epub 2024 Feb 2.
Food Res Int. 2024.
PMID: 38448113
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