Triacylglycerides and phospholipids from egg yolk differently influence the immunostimulating properties of egg white proteins

This article belongs to the Section Nutritional Immunology.

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Bibliographic Details
Main Authors:	Pérez-Rodríguez, Leticia, Martínez-Blanco, Mónica, Lozano-Ojalvo, Daniel, Fontecha, F. Javier, Molina, Elena, Benedé, Sara, López-Fandiño, Rosina
Other Authors:	Ministerio de Economía, Industria y Competitividad (España)
Format:	artículo biblioteca
Language:	English
Published:	Multidisciplinary Digital Publishing Institute 2021
Subjects:	Food allergy, Dendritic cells, Egg yolk, Group 2 innate lymphoid cells, Triacylglycerides, Th2 responses,
Online Access:	http://hdl.handle.net/10261/263470 http://dx.doi.org/10.13039/501100003176 http://dx.doi.org/10.13039/501100010198 http://dx.doi.org/10.13039/501100011033
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Summary:	This article belongs to the Section Nutritional Immunology.

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