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Safety of chitosan processed wine in shrimp allergic patients

dc.contributor.authorAmaral, L
dc.contributor.authorSilva, D
dc.contributor.authorCouto, M
dc.contributor.authorNunes, C
dc.contributor.authorRocha, SM
dc.contributor.authorCoimbra, MA
dc.contributor.authorCoimbra, A
dc.contributor.authorMoreira, A
dc.date.accessioned2016-11-30T21:09:35Z
dc.date.available2016-11-30T21:09:35Z
dc.date.issued2016-05
dc.identifier.citationAnn Allergy Asthma Immunol. 2016 May;116(5):462-3.pt_PT
dc.identifier.doi10.1016/j.anai.2016.02.004pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.26/16560
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectQuitosanapt_PT
dc.subjectHipersensibilidade Alimentarpt_PT
dc.subjectMariscopt_PT
dc.subjectChitosanpt_PT
dc.subjectShellfishpt_PT
dc.subjectFood Hypersensitivitypt_PT
dc.titleSafety of chitosan processed wine in shrimp allergic patientspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage463pt_PT
oaire.citation.issue5pt_PT
oaire.citation.startPage462-3pt_PT
oaire.citation.volume116pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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