Utility of immunoglobulin E and G4 levels to ovomucoid, ovalbumin, ovotransferrin and egg-white during resolution of allergy to well-cooked and uncooked egg

被引：0

|

作者：

Clark, A. ^{[1
]}

Islam, S. ^{[1
]}

Sodegren, E. ^{[2
]}

Borres, M. ^{[3
]}

Lindback, J. ^{[2
]}

Houghton, S. ^{[4
]}

Wood, G. ^{[4
]}

King, Y. ^{[4
]}

Deighton, J. ^{[4
]}

Foley, L. ^{[1
]}

Anagnostou, K. ^{[1
]}

Ewan, P. ^{[1
]}

机构：

[1] Univ Cambridge, Cambridge, England

[2] Phadia, Uppsala, Sweden

[3] Phadia, Cambridge, England

[4] Addenbrookes Hosp, Cambridge, England

来源：

ALLERGY | 2011年 / 66卷

关键词：

D O I：

暂无

中图分类号：

R392 [医学免疫学];

学科分类号：

100102 ;

摘要：

1746

引用

收藏

页码：661 / 661

页数：1

相关论文

共 3 条

[1] Immunoglobulin E and G4 levels to ovomucoid, ovalbumin, ovotransferrin and egg-white during resolution of allergy to well-cooked and uncooked egg
Clark, A.
Islam, S.
Sodergren, E.
Lindback, J.
Borres, M.
Houghton, S.
Wood, G.
King, Y.
Deighton, J.
Foley, L.
Anagnostou, K.
Ewan, P.
[J]. CLINICAL AND EXPERIMENTAL ALLERGY, 2011, 41 (12): : 1853 - 1853
[2] A longitudinal study of resolution of allergy to well-cooked and uncooked egg
Clark, A.
King, Y.
Islam, S.
Deighton, J.
Tay, S.
Anagnostou, K.
Foley, L.
Ewan, P.
[J]. CLINICAL AND EXPERIMENTAL ALLERGY, 2011, 41 (12): : 1853 - 1854
[3] A longitudinal study of resolution of allergy to well-cooked and uncooked egg
Clark, A.
Islam, S.
King, Y.
Deighton, J.
Szun, S.
Anagnostou, K.
Ewan, P.
[J]. CLINICAL AND EXPERIMENTAL ALLERGY, 2011, 41 (05): : 706 - 712