Glucose/Ribitol Dehydrogenase and 16.9 kDa Class I Heat Shock Protein 1 as Novel Wheat Allergens in Baker's Respiratory Allergy.

MLA

Olivieri, Mario, et al. “Glucose/Ribitol Dehydrogenase and 16.9 KDa Class I Heat Shock Protein 1 as Novel Wheat Allergens in Baker’s Respiratory Allergy.” Molecules (Basel, Switzerland), vol. 27, no. 4, Feb. 2022. EBSCOhost, https://doi.org/10.3390/molecules27041212.

APA

Olivieri, M., Spiteri, G., Brandi, J., Cecconi, D., Fusi, M., Zanoni, G., & Rizzi, C. (2022). Glucose/Ribitol Dehydrogenase and 16.9 kDa Class I Heat Shock Protein 1 as Novel Wheat Allergens in Baker’s Respiratory Allergy. Molecules (Basel, Switzerland), 27(4). https://doi.org/10.3390/molecules27041212

Chicago

Olivieri, Mario, Gianluca Spiteri, Jessica Brandi, Daniela Cecconi, Marina Fusi, Giovanna Zanoni, and Corrado Rizzi. 2022. “Glucose/Ribitol Dehydrogenase and 16.9 KDa Class I Heat Shock Protein 1 as Novel Wheat Allergens in Baker’s Respiratory Allergy.” Molecules (Basel, Switzerland) 27 (4). doi:10.3390/molecules27041212.