The use of egg protein preparations in clinical trials to reduce the incidence of egg allergy among infants includes a number of preparations of egg. These include whole egg, egg white protein, and egg yolk preparations. The study of the differential immune responses to these allergenic proteins in comparison is suggested as a future research area of investigation.
CITATION STYLE
Dosanjh, A. (2017, April 5). Egg introduction: Differential allergic responses. Journal of Asthma and Allergy. Dove Medical Press Ltd. https://doi.org/10.2147/JAA.S129580
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