Structural changes induced by heating affect ovalbumin‐antigen processing and reduce allergic response in mouse model of food allergy. (17th March 2014)

Record Type:: Journal Article
Title:: Structural changes induced by heating affect ovalbumin‐antigen processing and reduce allergic response in mouse model of food allergy. (17th March 2014)
Main Title:: Structural changes induced by heating affect ovalbumin‐antigen processing and reduce allergic response in mouse model of food allergy
Authors:: Goliáš, Jaroslav
Schwarzer, Martin
Kozáková, Hana
Šrùtková, Dagmar
Tuèková, Ludmila
Abstract:
Is Part Of:: Clinical and translational allergy. Volume 4:(2014)supplement 2
Journal:: Clinical and translational allergy
Issue:: Volume 4:(2014)supplement 2
Issue Display:: Volume 4, Issue 2 (2014)
Year:: 2014
Volume:: 4
Issue:: 2
Issue Sort Value:: 2014-0004-0002-0000
Page Start:: n/a
Page End:: n/a
Publication Date:: 2014-03-17
Subjects:: Food Allergy -- Thermal Processing -- Brush Border Membrane -- Allergic Response -- Pepsin Digestion
Allergy -- Periodicals
Immunology -- Periodicals
Allergy and Immunology -- Periodicals
Hypersensitivity -- Periodicals
Immune System Phenomena -- Periodicals
616.97005
Journal URLs:: http://www.ctajournal.com/ ↗
https://onlinelibrary.wiley.com/journal/20457022 ↗
http://link.springer.com/ ↗
DOI:: 10.1186/2045-7022-4-S2-P25 ↗
Languages:: English
ISSNs:: 2045-7022
Deposit Type:: Legaldeposit
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗
Physical Locations:: British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store
Ingest File:: 18407.xml