CALAMARI, AMBRA MARIANNA

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Lipid-transfer protein is the major maize allergen maintaining IgE-binding activity after cooking at 100 degrees C, as demonstrated in anaphylactic patients and patients with positive double-blind, placebo-controlled food challenge results

2003 E.A. Pastorello, C. Pompei, V. Pravettoni, L. Farioli, A.M. Calamari, J. Scibilia, A.M. Robino, A. Conti, S. Iametti, D. Fortunato, S. Bonomi, C. Ortolani

Titolo	Data di pubblicazione	Autori	Tipo	File	Abstract
Lipid-transfer protein is the major maize allergen maintaining IgE-binding activity after cooking at 100 degrees C, as demonstrated in anaphylactic patients and patients with positive double-blind, placebo-controlled food challenge results	2003	E.A. PastorelloC. PompeiV. PravettoniL. FarioliCALAMARI, AMBRA MARIANNAJ. ScibiliaA. M. RobinoA. ContiS. IamettiD. FortunatoS. BonomiC. Ortolani + -	Article (author)		-

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CALAMARI, AMBRA MARIANNA

Lipid-transfer protein is the major maize allergen maintaining IgE-binding activity after cooking at 100 degrees C, as demonstrated in anaphylactic patients and patients with positive double-blind, placebo-controlled food challenge results