Evaluation of the sensitization rates and identification of IgE-binding components in wild and genetically modified potatoes in patients with allergic disorders

Clinical and Molecular Allergy

Volumn 4, Issue , 2006, Pages

  Lee, Soo Keol ^a   Ye, Young Min ^b   Yoon, Sung Ho ^b   Lee, Bou Oung ^c   Kim, Seung Hyun ^b   Park, Hae Sim ^b  

^a Dong A University   (South Korea)

^b Ajou University School of Medicine   (South Korea)

^c Chonbuk National University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

HISTAMINE; IMMUNOGLOBULIN E;

ADOLESCENT; ADULT; AGED; ALLERGENICITY; ALLERGIC DISEASE; ALLERGIC RHINITIS; ARTICLE; ASTHMA; CONTROLLED STUDY; ENZYME LINKED IMMUNOSORBENT ASSAY; FOOD ALLERGY; GENETIC MANIPULATION; GENETICALLY MODIFIED FOOD; HEAT TREATMENT; HUMAN; IMMUNOBLOTTING; IMMUNOGLOBULIN BLOOD LEVEL; IN VITRO STUDY; IN VIVO STUDY; INCUBATION TIME; INTESTINE FLUID; MAJOR CLINICAL STUDY; POLYACRYLAMIDE GEL ELECTROPHORESIS; RISK ASSESSMENT; SENSITIZATION; SIMULATION; SKIN TEST; STOMACH JUICE; WILD TYPE;

EID: 33747094405     PISSN: 14767961     EISSN: 14767961     Source Type: Journal    
DOI: 10.1186/1476-7961-4-10     Document Type: Article

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