Cite
Epicutaneous sensitization in the development of food allergy: What is the evidence and how can this be prevented?
MLA
Brough, Helen A., et al. “Epicutaneous Sensitization in the Development of Food Allergy: What Is the Evidence and How Can This Be Prevented?” Allergy, vol. 75, no. 9, Sept. 2020, pp. 2185–205. EBSCOhost, https://doi.org/10.1111/all.14304.
APA
Brough, H. A., Nadeau, K. C., Sindher, S. B., Alkotob, S. S., Chan, S., Bahnson, H. T., Leung, D. Y. M., & Lack, G. (2020). Epicutaneous sensitization in the development of food allergy: What is the evidence and how can this be prevented? Allergy, 75(9), 2185–2205. https://doi.org/10.1111/all.14304
Chicago
Brough, Helen A, Kari C Nadeau, Sayantani B Sindher, Shifaa S Alkotob, Susan Chan, Henry T Bahnson, Donald Y M Leung, and Gideon Lack. 2020. “Epicutaneous Sensitization in the Development of Food Allergy: What Is the Evidence and How Can This Be Prevented?” Allergy 75 (9): 2185–2205. doi:10.1111/all.14304.