| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10008760 | Annals of Allergy, Asthma & Immunology | 2005 | 6 Pages |
Abstract
A progressive loss of protein content occurs during the manufacturing of apple extracts. Wheal sizes induced by extract B were significantly larger than those induced by extract A and prick-by-prick solutions. Extract B was also more potent in vitro than extract A.
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Authors
Ángel MD, Jerónimo PhD, M. Teresa PhD, Carmen MD, Enrique PhD,