Cite
HARVARD Citation
Martín-Pedraza, L. et al. (2020). 2S albumins and nsLTP are involved in anaphylaxis to pizza sauce: IgE recognition before and after allergen processing. Food chemistry. p. . [Online].
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Martín-Pedraza, L. et al. (2020). 2S albumins and nsLTP are involved in anaphylaxis to pizza sauce: IgE recognition before and after allergen processing. Food chemistry. p. . [Online].