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J. Farkas
J. Farkas
Szent István University
Biochemistry
Epitope
Immunoglobulin E
Two-dimensional gel electrophoresis
Food science
1
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24
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High-pressure effects on IgE immunoreactivity of proteins in a sausage batter
2004
Innovative Food Science and Emerging Technologies
Gy. Hajos
M. Polgár
J. Farkas
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Citations (24)
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