Vinegar decreases allergenic response in lentil and egg food allergy
Author:
Publisher
Codon Publications
Subject
General Medicine,Immunology and Allergy,Immunology,Pulmonary and Respiratory Medicine
Reference6 articles.
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3. Update on food allergy;Sampson;J Allergy Clin Immunol,2004
4. Salt-soluble proteins from wheat-derived foodstuffs show lower allergenic potency than those from raw flour;De Gregorio;J Agric Food Chem,2009
5. Food allergy. Part 1: Immunophatogenesis and clinical disorders;Sampson;J Allergy Clin Immunol,1999
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