Heat Processing Reduces IgE Binding but Not Basophil Sensitivity to Pea Proteins in Pea-Allergic Children.
- DOI
- 10.3390/nu18101612
- Published
- 2026 May 19
- Container
- Nutrients
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/nu18101612,
title = {Heat Processing Reduces IgE Binding but Not Basophil Sensitivity to Pea Proteins in Pea-Allergic Children.},
author = {Teodorowicz M and Janssen AEM and Emons J and Lissenberg W and Verstappen A and Ruinemans-Koerts J},
year = {2026},
journal = {Nutrients},
doi = {10.3390/nu18101612},
url = {https://doi.org/10.3390/nu18101612}
}RIS
TY - JOUR TI - Heat Processing Reduces IgE Binding but Not Basophil Sensitivity to Pea Proteins in Pea-Allergic Children. AU - Teodorowicz M AU - Janssen AEM AU - Emons J AU - Lissenberg W AU - Verstappen A AU - Ruinemans-Koerts J PY - 2026 JO - Nutrients DO - 10.3390/nu18101612 UR - https://doi.org/10.3390/nu18101612 ER -
APA
M, T., AEM, J., J, E., W, L., A, V., & J, R. (2026). Heat Processing Reduces IgE Binding but Not Basophil Sensitivity to Pea Proteins in Pea-Allergic Children.. Nutrients. https://doi.org/10.3390/nu18101612
Source records
- pubmed · retrieved 2026-09-25T10:17:08.872Z