Llwytho...
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...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | PLoS One |
|---|---|
| Prif Awduron: | , , , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Public Library of Science
2017
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| Pynciau: | |
| Mynediad Ar-lein: | 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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