Publication | Closed Access
Lactobacillus casei LcY decreases milk protein immunoreactivity of fermented buttermilk but also contains IgE-reactive proteins
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Citations
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References
2016
Year
Ige-reactive ProteinsProbioticFood FermentationMilk Protein ImmunoreactivityLactic Acid BacteriaImmunologyPathogenesisFood MicrobiologyLactobacillus Casei LcyMicrobiologyMedicineClinical MicrobiologyFood SafetyHealth Sciences
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