Biochemistry and Molecular Nutrition
by
Tanja Ćirković Veličković, Marija Gavrović-Jankulović
Language: English
Release Date: June 24, 2014
A food allergen has the ability to first elicit an IgE response, and then, on subsequent exposures, a clinical response to the same or similar protein. How harmless food protein becomes recognized by the mucosal immune system as an allergen remains an open question and more data are needed to explain...