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Hydrolysed egg displays strong decrease in allergenicity and is well tolerated by egg-allergic patients


Ballmer-Weber, B K; Brockow, K; Fiocchi, A; Theler, B; Vogel, L; Ring, J; Szépfalusi, Z; Mazzina, O; Schaller, R; Fritsché, R; Vissers, Y M; Nutten, S (2016). Hydrolysed egg displays strong decrease in allergenicity and is well tolerated by egg-allergic patients. Allergy, 71(5):728-732.

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Item Type:Journal Article, refereed, original work
Communities & Collections:04 Faculty of Medicine > University Hospital Zurich > Dermatology Clinic
Dewey Decimal Classification:610 Medicine & health
Language:English
Date:2016
Deposited On:04 Jan 2017 14:06
Last Modified:02 Feb 2018 11:21
Publisher:Wiley-Blackwell Publishing, Inc.
ISSN:0105-4538
OA Status:Closed
Free access at:Publisher DOI. An embargo period may apply.
Publisher DOI:https://doi.org/10.1111/all.12852
PubMed ID:26836363

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