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Food Allergens Biochemistry and Molecular Nutrition /
A food allergen has the ability to first elicit an IgE response, and then, on subsequent exposures, a clinical response to the same or similar protein. How harmless food protein becomes recognized by the mucosal immune system as an allergen remains an open question and more data are needed to explai...
| Call Number: | Libro Electrónico |
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| Main Authors: | , |
| Corporate Author: | |
| Format: | Electronic eBook |
| Language: | Inglés |
| Published: |
New York, NY :
Springer New York : Imprint: Springer,
2014.
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| Edition: | 1st ed. 2014. |
| Series: | Research and Development,
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| Subjects: | |
| Online Access: | Texto Completo |