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Mechanisms underlying differential food-allergic response to heated egg
BACKGROUND: Egg white proteins are usually subjected to heating, making them edible for the majority of egg-allergic children. OBJECTIVE: We sought to investigate the underlying mechanisms responsible for the reduced allergenicity displayed by heat-treated egg white allergens. METHODS: C3H/HeJ mice...
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| Hauptverfasser: | , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
2011
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3530263/ https://ncbi.nlm.nih.gov/pubmed/21377717 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.jaci.2011.01.057 |
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