| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8736116 | Allergologia et Immunopathologia | 2017 | 6 Pages |
Abstract
Allergen-specific IgE production to food molecular components tend to reduce with ageing, but with differences between allergens. This phenomenon should be adequately evaluated managing allergic patients.
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Authors
M.A. Tosca, M. Silvestri, R. Olcese, O. Sacco, A. Pistorio, G.A. Rossi, G. Ciprandi,