Article
Purification, biochemical, and immunological characterisation of a major food allergen: different immunoglobulin E recognition of the apo- and calcium-bound forms of carp parvalbumin.
Authors
Bugajska-Schretter A; Grote M; Vangelista L; Valent P; Sperr WR; Rumpold H; Pastore A; Reichelt R; Valenta R; Spitzauer S
Journal
Gut. 2000 May;46(5):661-9