Egg yolk lipids induce sensitization to egg white proteins in a mouse model without adjuvant and exacerbate Th2 responses to egg white in cells from allergic patients

  1. Pérez-Rodríguez, L.
  2. Lozano-Ojalvo, D.
  3. Menchén-Martínez, D.
  4. Molina, E.
  5. López-Fandiño, R.
  6. Benedé, S.
Aldizkaria:
Food Research International

ISSN: 1873-7145,  0963-9969

Argitalpen urtea: 2023

Alea: 172

Mota: Artikulua

DOI: 10.1016/J.FOODRES.2023.112669 GOOGLE SCHOLAR
Datuen iturria: Scopus