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Effect of thermal processing on T cell reactivity of shellfish allergens - Discordance with IgE reactivity
Crustacean allergy is a major cause of food-induced anaphylaxis. We showed previously that heating increases IgE reactivity of crustacean allergens. Here we investigate the effects of thermal processing of crustacean extracts on cellular immune reactivity. Raw and cooked black tiger prawn, banana pr...
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| Pubblicato in: | PLoS One |
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| Autori principali: | , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Public Library of Science
2017
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5342306/ https://ncbi.nlm.nih.gov/pubmed/28273149 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0173549 |
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