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

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Original languageEnglish
JournalClinical and Translational Allergy
Issue numberSuppl 1
Pages (from-to)O20
Publication statusPublished - 2011

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