Nitration of the Egg-Allergen Ovalbumin Enhances Protein Allergenicity but Reduces the Risk for Oral Sensitization in a Murine Model of Food Allergy

Published 2010 View Full Article

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Title
Nitration of the Egg-Allergen Ovalbumin Enhances Protein Allergenicity but Reduces the Risk for Oral Sensitization in a Murine Model of Food Allergy
Authors
Keywords
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Journal
PLoS One
Volume 5, Issue 12, Pages e14210
Publisher
Public Library of Science (PLoS)
Online
2010-12-03
DOI
10.1371/journal.pone.0014210
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