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

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dc.contributor.authorYazici, Duygu
dc.contributor.authorSuer, Hande
dc.contributor.authorBulbuloglu, Cemre Naz
dc.contributor.authorGuzar, Elif
dc.contributor.authorKocak, Engin
dc.contributor.authorNemutlu, Emirhan
dc.contributor.authorBuyuktiryaki, Betul
dc.contributor.authorSackesen, Cansin
dc.date.accessioned2025-10-16T15:13:19Z
dc.date.issued2024
dc.identifier.doi10.1111/pai.14174
dc.identifier.otherWOS:001250986600001
dc.identifier.urihttps://openaccess.acibadem.edu.tr/handle/11443/5767
dc.publisherWILEY
dc.sourcePEDIATRIC ALLERGY AND IMMUNOLOGY
dc.subjectbaked milk
dc.subjectcasein
dc.subjectcow's milk allergy
dc.subjectELISA
dc.subjectfood allergy
dc.subjectIgE reactivity
dc.subjectimmunotherapy
dc.subjectlow allergenic food product
dc.subjectproteomics
dc.titleDevelopment of a low allergenic product for patients with milk allergy and assessment of its specific IgE reactivity
dc.typeArticle

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