Max Planck Society - eDoc Server

Nitration of the Egg-Allergen Ovalbumin Enhances Protein Allergenicity but Reduces the Risk for Oral Sensitization in a Murine Model of Food Allergy
Authors: Untersmayr, E.; Diesner, S. C.; Oostingh, G. J.; Selzle, K.; Pfaller, T.; Schultz, C.; Zhang, Y. Y.; Krishnamurthy, D.; Starkl, P.; Knittelfelder, R.; Förster-Waldl, E.; Pollak, A.; Scheiner, O.; Pöschl, U.; Jensen-Jarolim, E.; Duschl, A.
Date of Publication (YYYY-MM-DD): 2010-12-02
Title of Journal: PLoS ONE
Volume: 5
Issue / Number: 11
Sequence Number of Article: e14210
Document Type: Article
ID: 529652.0