Protein-chemical features of five different wheat products affect the sensitising capacity through the skin

Anne-Sofie Ravn Ballegaard, Cristian Piras, Gabriel Mazzucchelli, Clélia Villemin, Véronique Solé-Jamault, Sandra Denery-Papini, Charlotte Bernhard Madsen, Katrine Lindholm Bøgh

Research output: Contribution to conferenceConference abstract for conferenceResearchpeer-review

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Original languageEnglish
Publication date2018
Number of pages1
Publication statusPublished - 2018
Event4th ImpARAS Conference: Improving Allergy Risk Assessment Strategy for new food proteins - Università di Napoli, Naples, Italy
Duration: 19 Jun 201821 Jun 2018
Conference number: 4
http://imparas.eu/events/4th-conference/

Conference

Conference4th ImpARAS Conference
Number4
LocationUniversità di Napoli
CountryItaly
CityNaples
Period19/06/201821/06/2018
Internet address

Cite this

Ballegaard, A-S. R., Piras, C., Mazzucchelli, G., Villemin, C., Solé-Jamault, V., Denery-Papini, S., Madsen, C. B., & Bøgh, K. L. (2018). Protein-chemical features of five different wheat products affect the sensitising capacity through the skin. Abstract from 4th ImpARAS Conference, Naples, Italy.