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APA Citation
Martín-Pedraza, L., Wangorsch, A., Bueno-Diaz, C., de las Heras, M., Scheurer, S., Cuesta-Herranz, J., & Villalba, M. (2020). 2S albumins and nsLTP are involved in anaphylaxis to pizza sauce: IgE recognition before and after allergen processing. Food chemistry, 321, . http://access.bl.uk/ark:/81055/vdc_100104133117.0x00002f