| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 3340191 | Allergologia et Immunopathologia | 2008 | 4 Pages |
Abstract
The protein that we recognised is a specific protein of quail's egg. These proteins did not cross-react with proteins of chicken's egg. Cooking may degrade such proteins.
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Authors
F.J. Caro Contreras, M.T. Giner Muñoz, M.A. Martin Mateos, A.M. Plaza Martin, J.I. Sierra Martinez, M. Lombardero,