[1] Hst A, Halken S. Allergy, 1998, (53): 111.
[2] Wal J M. Allergy, 2001, (56): 35.
[3] Su R, Qi W, He Z, et al. Food Hydrocolloids, 2008, (22): 995.
[4] Schmidt D G, Meijer R J G M, Slangen C J, et al. Clinical and Experimental Allergy, 1995, (25): 1007.
[5] Kananen A, Savolainen J, Mkinen J, et al. International Dairy Journal, 2000, (10): 691.
[6] Kim S B, Ki K, Khan S M A, et al. Journal of Dairy Science, 2007, (90): 4043.
[7] Pelton J T, McLean L R. Analytical Biochemistry, 2000, (277): 167.
[8] Ngarize S, Herman H, Adams A, et al. Journal of Agricultural and Food Chemistry, 2004, (52): 6470.
[10] Wada R, Fujita Y, Kitabatake N. Biochimica et Biophysica Acta, 2006, (1760): 841.
[11] Jedrychowski L, Wróblewska B. Food and Agricultural Immunology, 1999, (11): 91.
[12] Matheus S, Friess W, Mahler H C. Pharmaceutical Research, 2006, (23): 1350.
[13] Matsudomi N, Oshita T, Kobayashi K. Journal of Dairy Science, 1994, (77): 1487.
[14] Matsuura J E, Manning M C. Journal of Agricultural and Food Chemistry, 1994, (42): 1650.
[15] Zhu H M, Damodaran S. Journal of Agricultural and Food Chemistry, 1994, (42): 846.
[16] Roefs S P F M, De Kruif K G. European Journal of Biochemistry, 1994, (226): 883.
[17] Morisawa Y, Kitamura A, Ujiharaw T, et al. Clinical and Experimental Allergy, 2009, (39): 918.
[18] Kleber N, Krause I, Illgner S, et al. European Food Resarch and Technology, 2004, (219): 105.