A proprietary blend of quail egg for the attenuation of nasal provocation with a standardized allergenic challenge: a randomized, double-blind, placebo-controlled study.

MLA

Benichou, Annie‐Claude, et al. “A Proprietary Blend of Quail Egg for the Attenuation of Nasal Provocation with a Standardized Allergenic Challenge: A Randomized, Double-Blind, Placebo-Controlled Study.” Food Science & Nutrition, vol. 2, no. 6, Nov. 2014, pp. 655–63. EBSCOhost, https://doi.org/10.1002/fsn3.147.

APA

Benichou, A., Armanet, M., Bussière, A., Chevreau, N., Cardot, J., & Tétard, J. (2014). A proprietary blend of quail egg for the attenuation of nasal provocation with a standardized allergenic challenge: a randomized, double-blind, placebo-controlled study. Food Science & Nutrition, 2(6), 655–663. https://doi.org/10.1002/fsn3.147

Chicago

Benichou, Annie‐Claude, Marion Armanet, Anthony Bussière, Nathalie Chevreau, Jean‐Michel Cardot, and Jan Tétard. 2014. “A Proprietary Blend of Quail Egg for the Attenuation of Nasal Provocation with a Standardized Allergenic Challenge: A Randomized, Double-Blind, Placebo-Controlled Study.” Food Science & Nutrition 2 (6): 655–63. doi:10.1002/fsn3.147.