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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.
Food Res Int. 2024 Apr;181:114063. doi: 10.1016/j.foodres.2024.114063. Epub 2024 Feb 2.
Food Res Int. 2024.
PMID: 38448113
Free article.
Factors Influencing Production of Fusaristatin A in Fusarium graminearum.
Hegge A, Lønborg R, Nielsen DM, Sørensen JL.
Hegge A, et al. Among authors: nielsen dm.
Metabolites. 2015 Apr 1;5(2):184-91. doi: 10.3390/metabo5020184.
Metabolites. 2015.
PMID: 25838075
Free PMC article.
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