Is aboriginal food less allergenic? A study on the IgE-binding capacity of egg white and yolk from modern and ancient chicken breeds investigated in a cohort of hen’s egg allergic children

Lignende værker

• Is Aboriginal Food Less Allergenic? Comparing IgE-Reactivity of Eggs from Modern and Ancient Chicken Breeds in a Cohort of Allergic Children
  af: Egger, Matthias, et al.
  Udgivet: (2011)
• THE STRUCTURE OF THE YOLK OF THE HEN'S EGG AS STUDIED BY ELECTRON MICROSCOPY : I. The Yolk of the Unincubated Egg
  af: Bellairs, Ruth
  Udgivet: (1961)
• Serum proteins and the livetins of hen's-egg yolk
  af: Williams, J.
  Udgivet: (1962)
• Similar Allergenicity to Different Artemisia Species Is a Consequence of Highly Cross-Reactive Art v 1-Like Molecules
  af: Pablos, Isabel, et al.
  Udgivet: (2019)
• Avoidance of Hen's Egg Based on IgE Levels Should Be Avoided for Children With Hen's Egg Allergy
  af: Miyagi, Yoshitsune, et al.
  Udgivet: (2021)