Variation in the Allergenicity of Scrambled, Boiled, Short-Baked and Long-Baked Egg White Proteins-Reference-Cited by-同舟云学术

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Variation in the Allergenicity of Scrambled, Boiled, Short-Baked and Long-Baked Egg White Proteins

Published:2024 Issue:6 Volume:39 Page:
ISSN:1011-8934
Container-title:Journal of Korean Medical Science
language:en
Short-container-title:J Korean Med Sci

Author:

Gantulga Purevsan¹²^ORCID,Lee Jeongmin³^ORCID,Jeong Kyunguk¹^ORCID,Jeon Se-Ah¹^ORCID,Lee Sooyoung¹^ORCID

Affiliation:

1. Department of Pediatrics, Ajou University School of Medicine, Suwon, Korea.

2. Department of Medical Sciences, Graduate School of Medicine, Ajou University, Suwon, Korea.

3. Department of Pediatrics, Yonsei University Wonju College of Medicine, Wonju, Korea.

Publisher

XMLink

Link

https://jkms.org/pdf/10.3346/jkms.2024.39.e54

Reference27 articles.

1. Epidemiology of food allergy

2. Prevalence of Immediate-Type Food Allergy in Early Childhood in Seoul

3. Incidence and natural history of hen's egg allergy in the first 2 years of life-the EuroPrevall birth cohort study

4. Age-Based Causes and Clinical Characteristics of Immediate-Type Food Allergy in Korean Children

5. Prediction of tolerance on the basis of quantification of egg white-specific IgE antibodies in children with egg allergy

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