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Effects of Egg White Consumption on Immune Modulation in a Mouse Model of Trimellitic Anhydride-induced Allergy
Egg allergy has been shown to be the most common food allergy in children with atopic dermatitis. Allergic reactions to proteins derived from egg white (EW) are more common than those derived from egg yolk. Ovomucoid, ovalbumin, ovotransferrin, and lysozyme have been identified as major allergens in...
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| Pubblicato in: | Korean J Food Sci Anim Resour |
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| Autori principali: | , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Korean Society for Food Science of Animal Resources
2015
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4662363/ https://ncbi.nlm.nih.gov/pubmed/26761854 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2015.35.3.398 |
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