Food allergy to wheat: identification of immunogloglin E and immunoglobulin G-binding proteins with sequential extracts and purified proteins from wheat flour
Version of Record online: 15 JUL 2003
Clinical & Experimental Allergy
Volume 33, Issue 7, pages 962–970, July 2003
How to Cite
Battais, F., Pineau, F., Popineau, Y., Aparicio, C., Kanny, G., Guerin, L., Moneret-Vautrin, D. A. and Denery-Papini, S. (2003), Food allergy to wheat: identification of immunogloglin E and immunoglobulin G-binding proteins with sequential extracts and purified proteins from wheat flour. Clinical & Experimental Allergy, 33: 962–970. doi: 10.1046/j.1365-2222.2003.01592.x
- Issue online: 15 JUL 2003
- Version of Record online: 15 JUL 2003
- Submitted 9 April 2002; revised 1 October 2002; accepted 30 October 2002
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