Development of a low allergenic product for patients with milk allergy and assessment of its specific IgE reactivity

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Tarih

2024

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Yayınevi

WILEY

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Anahtar kelimeler

baked milk, casein, cow's milk allergy, ELISA, food allergy, IgE reactivity, immunotherapy, low allergenic food product, proteomics

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https://openaccess.acibadem.edu.tr/handle/11443/5767

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