Degree of hydrolysis is a poor predictor of the sensitizing capacity of whey- and casein-based hydrolysates in a Brown Norway rat model of cow’s milk allergy

Katrine Lindholm Bøgh*, Ditte Møller nielsen, Hossein Mohammad-Beigi, Heidi Frahm christoffersen, Lotte Neergaard jacobsen, Rasmus Krogh norrild, Birte Svensson, Klara Schmidthaler, Zsolt Szépfalusi, Julia Upton, Thomas Eiwegger, Hans Bertelsen, Alexander Kai buell, Laila Vestergaard sørensen, Jeppe Madura larsen

*Corresponding author for this work

Research output: Journal article (peer-reviewed) › Journal article

3 Citations (Scopus)

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Immunology and Microbiology

Food Science

Pharmacology, Toxicology and Pharmaceutical Science