Epicutaneous sensitization in the development of food allergy: What is the evidence and how can this be prevented?

MLA

Henry T. Bahnson, et al. “Epicutaneous Sensitization in the Development of Food Allergy: What Is the Evidence and How Can This Be Prevented?” Allergy, vol. 75, May 2020, pp. 2185–205. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....bedb4d9574c431876dc1406a7f45eca1&authtype=sso&custid=ns315887.

APA

Henry T. Bahnson, Kari C. Nadeau, Shifaa S. Alkotob, Helen A. Brough, Gideon Lack, Sayantani B. Sindher, Susan Chan, & Donald Y.M. Leung. (2020). Epicutaneous sensitization in the development of food allergy: What is the evidence and how can this be prevented? Allergy, 75, 2185–2205.

Chicago

Henry T. Bahnson, Kari C. Nadeau, Shifaa S. Alkotob, Helen A. Brough, Gideon Lack, Sayantani B. Sindher, Susan Chan, and Donald Y.M. Leung. 2020. “Epicutaneous Sensitization in the Development of Food Allergy: What Is the Evidence and How Can This Be Prevented?” Allergy 75 (May): 2185–2205. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....bedb4d9574c431876dc1406a7f45eca1&authtype=sso&custid=ns315887.