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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. [electronic resource] by
- Untersmayr, Eva
- Diesner, Susanne C
- Oostingh, Gertie Janneke
- Selzle, Kathrin
- Pfaller, Tobias
- Schultz, Cornelia
- Zhang, Yingyi
- Krishnamurthy, Durga
- Starkl, Philipp
- Knittelfelder, Regina
- Förster-Waldl, Elisabeth
- Pollak, Arnold
- Scheiner, Otto
- Pöschl, Ulrich
- Jensen-Jarolim, Erika
- Duschl, Albert
Producer: 20110705
In:
PloS one vol. 5
Availability: No items available.
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