Extended boiling of peanut progressively reduces IgE allergenicity while retaining T cell reactivity-Reference-Cited by-同舟云学术

Extended boiling of peanut progressively reduces IgE allergenicity while retaining T cell reactivity

Author:

Tao B.¹²,Bernardo K.²,Eldi P.³,Chegeni N.²,Wiese M.³,Colella A.⁴,Kral A.⁵,Hayball J.³,Smith W.⁵,Forsyth K.¹,Chataway T.²

Affiliation:

1. Department of Paediatrics and Child Health; Flinders University of South Australia; Adelaide SA Australia

2. Flinders Proteomics Facility; Department of Human Physiology; Flinders University of South Australia; Adelaide SA Australia

3. School of Pharmacy and Medical Sciences; University of South Australia; Adelaide SA Australia

4. Department of Immunology; Flinders University of South Australia; Adelaide SA Australia

5. Department and School of Medicine; University of Adelaide; Adelaide SA Australia

Publisher

Wiley

Subject

Immunology,Immunology and Allergy

Link

Reference47 articles.

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