Predicting outcomes of baked egg and baked milk oral food challenges by using a ratio of food-specific IgE to total IgE

Autor:	Michelle C. Maciag, Brittany Esty, Wanda Phipatanakul, William J. Sheehan, Lisa M. Bartnikas, Andrew J. MacGinnitie, Carter R. Petty
Rok vydání:	2021
Předmět:	business.industry Baked egg Total ige Allergens Immunoglobulin E Article Milk Animals Humans Immunology and Allergy Medicine Food specific IgE Food science Milk Hypersensitivity Egg Hypersensitivity business Food Hypersensitivity Skin Tests Baked milk
Zdroj:	J Allergy Clin Immunol Pract
ISSN:	2213-2198
DOI:	10.1016/j.jaip.2020.11.004
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf9a36dca9a52b5890f5a12a04151074 https://doi.org/10.1016/j.jaip.2020.11.004 Zobrazit plný text záznamu