Percentage of degranulation triggered by cross-reaction between 2S albumin from Ricinus communis L. and food or aero allergens.
收藏Figshare2015-12-02 更新2026-04-29 收录
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https://figshare.com/articles/dataset/_Percentage_of_degranulation_triggered_by_cross_reaction_between_2S_albumin_from_Ricinus_communis_L_and_food_or_aero_allergens_/432587
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Dicarboxylic amino acids (glutamic or aspartic acid) were used as IgE blocker.
创建时间：
2015-12-02
