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Conference paper

Protein-chemical features of five different wheat products affect the sensitising capacity through the skin

From

Research Group for Food Allergy, National Food Institute, Technical University of Denmark1

National Food Institute, Technical University of Denmark2

University of Milan3

University of Liege4

INRAE5

Language: English
Year: 2018
Proceedings: 4th ImpARAS Conference
Types: Conference paper
ORCIDs: Ballegaard, Anne-Sofie Ravn , Madsen, Charlotte Bernhard and Bøgh, Katrine Lindholm

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