DECREASED ALLERGENIC PROTEIN CONTENT OF HARD-BOILED EGGS VS SCRAMBLED: WHEN FOOD SCIENCE MEETS CLINICAL PRACTICE
| Autor: | Hicks, A., Filep, S., Friebert, A., Pickett-Nairne, K., Knight, V., Fleischer, D., Venter, C. |
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| Zdroj: | In Annals of Allergy, Asthma & Immunology November 2024 133(6) Supplement:S70-S71 |
| Databáze: | ScienceDirect |
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