IgE-binding components of wheat, rye, barley and oats recognized by immunoblotting analysis with sera from adult atopic dermatitis patients
Author:
Publisher
Wiley
Subject
Immunology,Immunology and Allergy
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2222.1994.tb00938.x/fullpdf
Reference22 articles.
1. Hypersensitivity to Inhaled Flour Allergens Comparison between Cereals
2. Immunoglobulin E antibodies to ingested cereal flour components: studies with sera from subjects with asthma and eczema
3. IgE antibodies to wheat flour components Studies with sera from subjects with bakers' asthma or coeliac condition
4. Immunoglobulin E specific to wheat and rye flour proteins
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