Cite
MLA Citation
Anne‐Sofie Ravn Ballegaard et al.. “Acid Hydrolysis of Gluten Enhances the Skin Sensitizing Potential and Drives Diversification of IgE Reactivity to Unmodified Gluten Proteins.” Molecular nutrition & food research, vol. 65, no. 23, 2021, p. n/a. http://access.bl.uk/ark:/81055/vdc_100146758252.0x000023