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About this Immunology and Microbiology article
Hydrolyzed Whey Protein Prevents the Development of Food Allergy to β-Lactoglobulin in Sensitized Mice by Gomes-Santos, Ana Cristina; Fonseca, Roberta Cristelli; Lemos, Luisa; Reis, Daniela Silva; Moreira, Thaís Garcias; Souza, Adna Luciana; Silva, Mauro Ramalho; Silvestre, Marialice Pinto Coelho; Cara, Denise Carmona; Faria, Ana Maria Caetano is a Immunology and Microbiology article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Immunology and Microbiology.
- Author
- Gomes-Santos, Ana Cristina; Fonseca, Roberta Cristelli; Lemos, Luisa; Reis, Daniela Silva; Moreira, Thaís Garcias; Souza, Adna Luciana; Silva, Mauro Ramalho; Silvestre, Marialice Pinto Coelho; Cara, Denise Carmona; Faria, Ana Maria Caetano
- Publisher
- Elsevier Science; Elsevier ; Elsevier Inc.; Elsevier BV (ISSN 0008-8749)
- Published
- 2015
- Language
- EN
- Field
- Immunology and Microbiology (Life Sciences)