Kroghsbo, S., Rigby, N., Vissers, Y., Mills, C., & Madsen, C. (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. BioMed Central.

Kroghsbo, Stine, Neil Rigby, Yvonne Vissers, Clare Mills, and Charlotte Madsen. 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. BioMed Central, 2011.

Kroghsbo, Stine, et al. 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. BioMed Central, 2011.