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pro vyhledávání: '"Amanda M. de Oliveira, BSc"'
Autor:
Anne K.R.M. Ventura, Ph.D, Safiri de P. Alves, BSc, Roberta A. Castro, M.D, Bruno C. Rossini, Ph.D, Lucilene S. Delazari, Ph.D, Amanda M. de Oliveira, BSc, Ana I.S. Moretti, Ph.D, Fabio F.M. Castro, M.D, Ph.D, Jorge Kalil, M.D, Ph.D, Ariana C. Yang, M.D, Ph.D, Keity S. Santos, Ph.D
Publikováno v:
World Allergy Organization Journal, Vol 16, Iss 12, Pp 100845- (2023)
Background: Food allergy has considerably increased in recent years and this situation has been aggravated mainly by the consumption of more processed and complex foods, since minor or potentially allergenic foods are not required to be labeled. Mani
Externí odkaz:
https://doaj.org/article/f93583e60a064fd48c4752a7fa179b1d
