- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
1710-1492
- Extent
-
Online-Ressource
- Language
-
Englisch
- Notes
-
online resource.
- Bibliographic citation
-
Differences in allergic symptoms after the consumption of egg yolk and egg white ; volume:17 ; number:1 ; day:25 ; month:9 ; year:2021 ; pages:1-5 ; date:12.2021
Allergy, asthma and clinical immunology ; 17, Heft 1 (25.9.2021), 1-5, 12.2021
- Creator
-
Uneoka, Kei
Horino, Satoshi
Ozaki, Ayafumi
Aki, Haruka
Toda, Masako
Miura, Katsushi
- Contributor
-
SpringerLink (Online service)
- DOI
-
10.1186/s13223-021-00599-2
- URN
-
urn:nbn:de:101:1-2021121620214513372729
- Rights
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
15.08.2025, 7:35 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Uneoka, Kei
- Horino, Satoshi
- Ozaki, Ayafumi
- Aki, Haruka
- Toda, Masako
- Miura, Katsushi
- SpringerLink (Online service)
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Thermostability of selected viruses in the presence of liquid egg yolk and distribution of virus during acetone extraction and microfiltration of egg yolk phospholipids
Thermostability of selected viruses in the presence of liquid egg yolk and distribution of virus during acetone extraction and microfiltration of egg yolk phospholipids
Physical characteristics of egg yolk granules and effect on their functionality
Studies on Chicken Hatchability and Its Relation with Egg Yolk Metabolites
Residues of veterinary drugs in eggs and possible explanations for their distribution between egg white and yolk
Investigation of proteinaceous paint layers, composed of egg yolk and lead white, exposed to fire-related effects
Interfacial Behaviour of Egg Yolk Extracts
Revisiting egg yolk involvement in children’s food allergy to egg
Characteristics of liposomes derived from egg yolk
Egg yolk antibodies (IgY) against Bovine Leukemia Virus
Chicken egg yolk antibodies, production and application : IgY-technology
Growth inhibition of Staphylococcus aureus by chicken egg yolk antibodies
Thermostability of selected viruses in the presence of liquid egg yolk and distribution of virus during acetone extraction and microfiltration of egg yolk phospholipids
Thermostability of selected viruses in the presence of liquid egg yolk and distribution of virus during acetone extraction and microfiltration of egg yolk phospholipids
Physical characteristics of egg yolk granules and effect on their functionality
Studies on Chicken Hatchability and Its Relation with Egg Yolk Metabolites
Residues of veterinary drugs in eggs and possible explanations for their distribution between egg white and yolk