Roasting or heating increases elicitation capacity of peanut allergens but does not affect their sensitisation potential in a brown Norway rat model for food allergy
| Main Authors: | , , , , |
|---|---|
| Format: | Online |
| Language: | English |
| Published: |
BioMed Central
2011
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| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3354077/ |