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Roasting or heating increases elicitation capacity of peanut allergens but does not affect their sensitisation potential in a brown Norway rat model for food allergy
- Source :
- Kroghsbo , S , Rigby , N , Vissers , Y , Mills , C & Madsen , C B 2011 , ' Roasting or heating increases elicitation capacity of peanut allergens but does not affect their sensitisation potential in a brown Norway rat model for food allergy ' , Clinical and Translational Allergy , vol. 1 , no. Suppl 1 , pp. O20 .
- Publication Year :
- 2011
Details
- Database :
- OAIster
- Journal :
- Kroghsbo , S , Rigby , N , Vissers , Y , Mills , C & Madsen , C B 2011 , ' Roasting or heating increases elicitation capacity of peanut allergens but does not affect their sensitisation potential in a brown Norway rat model for food allergy ' , Clinical and Translational Allergy , vol. 1 , no. Suppl 1 , pp. O20 .
- Notes :
- application/pdf, English
- Publication Type :
- Electronic Resource
- Accession number :
- edsoai.on1111634454
- Document Type :
- Electronic Resource