Nitration of the Egg-Allergen Ovalbumin Enhances Protein Allergenicity but 
Reduces the Risk for Oral Sensitization in a Murine Model of Food Allergy

Untersmayr, E.; Diesner, S. C.; Oostingh, G. J.; Selzle, K.; Pfaller, T.; Schultz, C.; Zhang, Y. Y.; Krishnamurthy, D.; Starkl, P.; Knittelfelder, R.; Förster-Waldl, E.; Pollak, A.; Scheiner, O.; Pöschl, U.; Jensen-Jarolim, E.; Duschl, A.

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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

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Zhang, Y. Y.
Biogeochemistry, Max Planck Institute for Chemistry, Max Planck Society;

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Pöschl, U.
Biogeochemistry, Max Planck Institute for Chemistry, Max Planck Society;

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Untersmayr, E., Diesner, S. C., Oostingh, G. J., Selzle, K., Pfaller, T., Schultz, C., et al. (2010). Nitration of the Egg-Allergen Ovalbumin Enhances Protein Allergenicity but Reduces the Risk for Oral Sensitization in a Murine Model of Food Allergy. PLoS ONE, 5(11): e14210.

Cite as: https://hdl.handle.net/11858/00-001M-0000-0014-8048-3

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