Analysis of soybean-proteins (Glycine max) by two-dimensional electrophoresis and MALDI-TOF
Food allergy is a growing problem in the world today, which makes it important to find out which proteins in food that causes allergic reactions. Soybeans are one of the most common food allergens in many countries and little is known about it allergenic properties. There are about 15 known soybean-...
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| Format: | L3 |
| Language: | Inglés |
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SLU/Dept. of Biomedical Sciences and Veterinary Public Health (until 231231)
2006
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