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Nitration of the egg-allergen ovalbumin enhances protein allergenicity but reduces the risk for oral sensitization in a murine model of food allergy.
scientific article
Author/s
author: Ulrich Pöschl, Susanne C Diesner, Gertie J Oostingh, Yingyi Zhang, Philipp Starkl, Elisabeth Förster-Waldl, Erika Jensen-Jarolim, Albert Duschl, Arnold Pollak
Work details
Publication date
December 2, 2010
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Language
English
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