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loading...| Preferred Name |
Ovalbumin |
|
| Synonyms |
Gal d 2 OVALBUMIN Ovalbumin |
|
| Definitions |
The 44 kDa egg white, heat-labile protein that is considered as a food allergen. |
|
| ID |
http://ncicb.nci.nih.gov/xml/owl/EVS/Thesaurus.owl#C80992 |
|
| ALT_DEFINITION |
The 44 kDa egg white, heat-labile protein that is considered as a food allergen. |
|
| CAS_Registry |
9006-59-1 |
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| code |
C80992 |
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| Concept_In_Subset |
http://ncicb.nci.nih.gov/xml/owl/EVS/Thesaurus.owl#C66830 http://ncicb.nci.nih.gov/xml/owl/EVS/Thesaurus.owl#C61410 |
|
| Contributing_Source |
CDISC FDA |
|
| DEFINITION |
The 44 kDa egg white, heat-labile protein that is considered as a food allergen. |
|
| FDA_UNII_Code |
B05Y6V2CZS |
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| FULL_SYN |
Gal d 2 OVALBUMIN Ovalbumin |
|
| label |
Ovalbumin |
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| Legacy Concept Name |
Ovalbumin |
|
| Preferred_Name |
Ovalbumin |
|
| prefixIRI |
Thesaurus:C80992 |
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| Semantic_Type |
Substance |
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| UMLS_CUI |
C0029923 |
|
| subClassOf |
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