Roasting or heating increases elicitation capacity of...

Clinical and Translational Allergy 2011 / 12 Vol. 1; Iss. 1 Suppleme

Roasting or heating increases elicitation capacity of peanut allergens but does not affect their sensitisation potential in a brown Norway rat model for food allergy

Stine Kroghsbo, Neil Rigby, Yvonne Vissers, Clare Mills, Charlotte Madsen
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Volume:
1
Language:
english
Pages:
1
DOI:
10.1186/2045-7022-1-s1-o20
Date:
December, 2011
File:
PDF, 163 KB
english, 2011
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