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APA Citation
Ballegaard, A. R., Castan, L., Larsen, J. M., Piras, C., Villemin, C., Andersen, D., Madsen, C. B., Roncada, P., Brix, S., Denery‐Papini, S., Mazzucchelli, G., Bouchaud, G., & Bøgh, K. L. (2021). acid Hydrolysis of Gluten Enhances the Skin Sensitizing Potential and Drives Diversification of IgE Reactivity to Unmodified Gluten Proteins. Molecular nutrition & food research, 65(23), n/a. http://access.bl.uk/ark:/81055/vdc_100146758252.0x000023