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Effects of glycation of the model food allergen ovalbumin on antigen uptake and presentation by human dendritic cells
Advanced glycation endproducts (AGEs) of food proteins resulting from the Maillard reaction after cooking or heating may have particular importance in food allergy. The underlying immunological mechanisms are only poorly understood. The aim of the study was to examine the effects of AGE derived from...
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| Autori principali: | , , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Blackwell Science Inc
2010
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2826688/ https://ncbi.nlm.nih.gov/pubmed/19922418 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/j.1365-2567.2009.03199.x |
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