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
- Pérez-Rodríguez, L.
- Lozano-Ojalvo, D.
- Menchén-Martínez, D.
- Molina, E.
- López-Fandiño, R.
- Benedé, S.
Revue:
Food Research International
ISSN: 1873-7145, 0963-9969
Année de publication: 2023
Volumen: 172
Type: Article