Common food flavors are safe in patients with urticaria or atopic dermatitis

Low molecular weight preservatives, flavors, colors, antioxidants, taste enhancers, and sweeteners are widely used to improve quality, appearance, customer perception, and durability of food products.1 The evidence for allergic and pseudoallergic reactions following ingestion of such additives has b...

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Bibliographic details
Volume: 7
Main Author: Schnabel, Viktor
Schupp, Peter
Gutgesell, Carsten
Braun, Andrea
Schön, Michael P
Fuchs, Thomas
Buhl, Timo
Format: Journal Article
Language: English
Place of publication: AMSTERDAM Elsevier Inc 01.01.2019
Elsevier Limited
published in: The journal of allergy and clinical immunology in practice (Cambridge, MA) Vol. 7; no. 1; pp. 296 - 297.e1
Data of publication: January 2019
ISSN: 2213-2198
EISSN: 2213-2201
Discipline: Medicine
Online Access: available in Bonn?
Database: Web of Knowledge
Web of Science - Science Citation Index Expanded - 2019
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