Outcome of oral provocation test in egg-sensitive children receiving semi-fat hard cheese Grana Padano PDO (protected designation of origin) containing, or not, lysozyme-Reference-Cited by-同舟云学术

Outcome of oral provocation test in egg-sensitive children receiving semi-fat hard cheese Grana Padano PDO (protected designation of origin) containing, or not, lysozyme

Published:2012-06-13 Issue:3 Volume:52 Page:877-883
ISSN:1436-6207
Container-title:European Journal of Nutrition
language:en
Short-container-title:Eur J Nutr

Author:

Marseglia A.,Castellazzi A. M.,Valsecchi C.,Licari A.,Piva G.,Rossi F.,Fiorentini L.,Marseglia G. L.

Publisher

Springer Science and Business Media LLC

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://link.springer.com/content/pdf/10.1007/s00394-012-0394-5.pdf

Reference27 articles.

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3. Teufel M, Biedermann T, Rapps N, Hausteiner C, Hanningsen P, Enck P, Zipfel S (2007) Psychological burden of food allergy. World J Gastroenterol 13:3456–3465

4. Poulsen FM, Hoch JC, Dobson CM (1980) A structural study of the hydrophobic box region of lysozyme in solution using nuclear overhauser effects. Biochemistry 19:2597–2607

5. FAO/WHO (1992) Evaluation of certain food additives. 39th report of Joint FAO/WHO Expert Committee, Geneva

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