Desensitization to cross-reacting allergen in egg yolk and chicken meat

dc.contributor.authorJorge Rial, Manuel
dc.contributor.authorValverde Monge, Marcela
dc.contributor.authorGómez Cardeñosa. Aída
dc.contributor.authorVera Berríos, Rosialzhira
dc.contributor.authorPastor Vargas, Carlos
dc.contributor.authorCuesta Herranz, Javier
dc.date.accessioned2024-10-21T12:10:48Z
dc.date.available2024-10-21T12:10:48Z
dc.date.issued2019
dc.description.departmentDepto. de Bioquímica y Biología Molecular
dc.description.facultyFac. de Ciencias Químicas
dc.description.fundingtypePagado por el autor
dc.description.refereedTRUE
dc.description.statuspub
dc.identifier.citationRial MJ, Valverde-Monge M, Gómez-Cardeñosa A, Vera-Berríos R, Pastor-Vargas C, Cuesta-Herranz J. Desensitization to cross-reacting allergen in egg yolk and chicken meat. J Allergy Clin Immunol Pract. 2019 Feb;7(2):696-697. doi: 10.1016/j.jaip.2018.09.019. Epub 2018 Oct 5. PMID: 30292920.
dc.identifier.doi10.1016/j.jaip.2018.09.019
dc.identifier.issn2213-2198
dc.identifier.officialurlhttps://doi.org/10.1016/j.jaip.2018.09.019
dc.identifier.relatedurlhttps://www.sciencedirect.com/science/article/abs/pii/S2213219818305968?via%3Dihub
dc.identifier.urihttps://hdl.handle.net/20.500.14352/109152
dc.issue.number2
dc.journal.titleJournal of Allergy and Clinical Immunology in Practice
dc.language.isoeng
dc.page.final697
dc.page.initial696
dc.publisherElsevier
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalen
dc.rights.accessRightsrestricted access
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject.cdu577.1
dc.subject.ucmAlergología
dc.subject.ucmBioquímica (Química)
dc.subject.unesco3207.01 Alergias
dc.titleDesensitization to cross-reacting allergen in egg yolk and chicken meat
dc.typejournal article
dc.type.hasVersionVoR
dc.volume.number7
dspace.entity.typePublication
relation.isAuthorOfPublication25af78c7-0077-4891-a14e-bcd8e51fe408
relation.isAuthorOfPublication.latestForDiscovery25af78c7-0077-4891-a14e-bcd8e51fe408

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