Effect of heating and glycation on the allergenicity of Ara h 2/6

Những quyển sách tương tự

• Effect of Heating and Glycation on the Allergenicity of 2S Albumins (Ara h 2/6) from Peanut
  Bằng: Vissers, Yvonne M., et al.
  Được phát hành: (2011)
• Effect of heating and glycation on the allergenicity of 2S albumins (Ara h 2/6) from peanut.
  Bằng: Yvonne M Vissers, et al.
  Được phát hành: (2011-01-01)
• 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
  Bằng: Kroghsbo, Stine, et al.
  Được phát hành: (2011)
• Heat processing of peanut seed enhances the sensitization potential of the major peanut allergen Ara h 6
  Bằng: Guillon, Blanche, et al.
  Được phát hành: (2016)
• Sensitization to a purified cow’s milk (CM) allergen facilitates further oral sensitization to other CM proteins in mice
  Bằng: Adel-Patient, Karine, et al.
  Được phát hành: (2011)