You are here

  • Home
  • Archive
  • Volume 46, Issue 5
  • Purification, biochemical, and immunological characterisation of a major food allergen: different immunoglobulin E recognition of the apo- and calcium-bound forms of carp parvalbumin

Article info

Article menu
Download PDFPDF
Food allergy
Purification, biochemical, and immunological characterisation of a major food allergen: different immunoglobulin E recognition of the apo- and calcium-bound forms of carp parvalbumin

Authors

  1. Dr R Valenta, Molecular Immunopathology Group, Department of Pathophysiology, Vienna General Hospital, University of Vienna, Währinger Gürtel 18–20, A-1090 Vienna, Austria
View Full Text

Citation

Bugajska-Schretter A, Grote M, Vangelista L, et al
Purification, biochemical, and immunological characterisation of a major food allergen: different immunoglobulin E recognition of the apo- and calcium-bound forms of carp parvalbumin
Gut 2000;46:661-669.

Publication history

  • Accepted November 3, 1999
  • First published May 1, 2000.
Online issue publication 
October 26, 2017

Request permissions

If you wish to reuse any or all of this article please use the link below which will take you to the Copyright Clearance Center’s RightsLink service. You will be able to get a quick price and instant permission to reuse the content in many different ways.

Copyright information

British Society of Gastroenterology