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Nitration of the Egg-Allergen Ovalbumin Enhances Protein Allergenicity but Reduces the Risk for Oral Sensitization in a Murine Model of Food Allergy
- Eva Untersmayr,
- Susanne C. Diesner,
- Gertie Janneke Oostingh,
- Kathrin Selzle,
- Tobias Pfaller,
- Cornelia Schultz,
- Yingyi Zhang,
- Durga Krishnamurthy,
- Philipp Starkl,
- Regina Knittelfelder
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- Published: December 2, 2010
- https://doi.org/10.1371/journal.pone.0014210