Roasting or heating increases elicitation capacity of peanut allergens but does not affect their sensitisation potential in a brown Norway rat model for food allergy

Stine Kroghsbo, Neil Rigby, Yvonne Vissers, Clare Mills, Charlotte Bernhard Madsen

Research output: Contribution to journalJournal articleResearch

259 Downloads (Pure)
Original languageEnglish
JournalClinical and Translational Allergy
Volume1
Issue numberSuppl 1
Pages (from-to)O20
ISSN2045-7022
DOIs
Publication statusPublished - 2011

Cite this