IgE cross-reactivity measurement of cashew nut, hazelnut and peanut using a novel IMMULITE inhibition method.

MLA

Bastiaan-Net, Shanna, et al. “IgE Cross-Reactivity Measurement of Cashew Nut, Hazelnut and Peanut Using a Novel IMMULITE Inhibition Method.” Clinical Chemistry & Laboratory Medicine, vol. 58, no. 11, Nov. 2020, pp. 1875–83. EBSCOhost, https://doi.org/10.1515/cclm-2019-1083.

APA

Bastiaan-Net, S., Batstra, M. R., Aazamy, N., Savelkoul, H. F. J., van der Valk, J. P. M., Gerth van Wijk, R., Schreurs, M. W. J., Wichers, H. J., & de Jong, N. W. (2020). IgE cross-reactivity measurement of cashew nut, hazelnut and peanut using a novel IMMULITE inhibition method. Clinical Chemistry & Laboratory Medicine, 58(11), 1875–1883. https://doi.org/10.1515/cclm-2019-1083

Chicago

Bastiaan-Net, Shanna, Manou R. Batstra, Nasrin Aazamy, Huub F.J. Savelkoul, Johanna P.M. van der Valk, Roy Gerth van Wijk, Marco W.J. Schreurs, Harry J. Wichers, and Nicolette W. de Jong. 2020. “IgE Cross-Reactivity Measurement of Cashew Nut, Hazelnut and Peanut Using a Novel IMMULITE Inhibition Method.” Clinical Chemistry & Laboratory Medicine 58 (11): 1875–83. doi:10.1515/cclm-2019-1083.