Evidence for higher sensitivity of recombinant Tri a 36 compared to omega-5-gliadin for diagnosis of wheat food allergy

Lignende værker

• Isolation, characterization and expression in Escherichia coli of a cDNA coding for a novel major wheat food allergen
  af: Schmidhuber, Alexandra, et al.
  Udgivet: (2011)
• Characterization of a new wheat food allergen
  af: Pahr, Sandra, et al.
  Udgivet: (2011)
• Biochemical, Biophysical and IgE-Epitope Characterization of the Wheat Food Allergen, Tri a 37
  af: Pahr, Sandra, et al.
  Udgivet: (2014)
• Biochemical, biophysical and IgE-epitope characterization of the wheat food allergen, Tri a 37.
  af: Sandra Pahr, et al.
  Udgivet: (2014-01-01)
• Differences in omega-5-gliadin allergy: East versus West
  af: Li, Philip Hei, et al.
  Udgivet: (2020)