Publication:
Evaluation of a standardized bakery product (SUTMEK) as a potential tool for baked milk tolerance and immunotherapy research studies

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dc.contributor.authorsKiykim, A.; Karakoc-Aydiner, E.; Gunes, E.; Nain, E.; Ogulur, I; Aktac, S.; Bicer, A. H.; Baris, S.; Ozen, A.
dc.date.accessioned2022-03-12T16:23:48Z
dc.date.accessioned2026-01-11T08:31:22Z
dc.date.available2022-03-12T16:23:48Z
dc.date.issued2018
dc.identifier.doidoiWOS:000441690400212
dc.identifier.eissn1398-9995
dc.identifier.issn0105-4538
dc.identifier.urihttps://hdl.handle.net/11424/226058
dc.identifier.wosWOS:000441690400212
dc.language.isoeng
dc.publisherWILEY
dc.relation.ispartofALLERGY
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.titleEvaluation of a standardized bakery product (SUTMEK) as a potential tool for baked milk tolerance and immunotherapy research studies
dc.typeconferenceObject
dspace.entity.typePublication
oaire.citation.endPage123
oaire.citation.startPage122
oaire.citation.titleALLERGY
oaire.citation.volume73

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