Catherine Guérin
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Relative reactivity to egg white and yolk or change upon heating as markers for baked egg tolerancePediatric Allergy and Immunology, 2019, 30 (2), ⟨10.1111/pai.13009⟩
Article dans une revue
hal-01997271v1
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Technological advances in egg product processing with reference to allergenicityXVIIth european symposium on the quality of eggs and egg products, Sep 2017, Edinburgh, United Kingdom
Communication dans un congrès
hal-01595727v1
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