论文信息 - Nitration of the Egg-Allergen Ovalbumin Enhances Protein Allergenicity but Reduces the Risk for Oral Sensitization in a Murine Model of Food Allergy - 字舞流文

Nitration of the Egg-Allergen Ovalbumin Enhances Protein Allergenicity but Reduces the Risk for Oral Sensitization in a Murine Model of Food Allergy

U. Pöschl | E. Untersmayr | G. Oostingh | A. Duschl | O. Scheiner | Tobias Pfaller | E. Jensen‐Jarolim | A. Pollak | D. Krishnamurthy | P. Starkl | S. Diesner | E. Förster-Waldl | Yingyi Zhang | Cornelia Schultz | R. Knittelfelder | Kathrin Selzle | Regina Knittelfelder