فلاح پور, مرتضی

[ 1 ] - مقایسه سطح سرمیIgE تام و اختصاصی در افراد مبتلا به آنافیلاکسی به گندم قبل و بعد از حساسیت زدایی

Background and Aim: Allergy to some food products is a usual affair which appears to be caused by immunologic and non immunologic reactions. One of the most important factors generating these reactions is mediating the IgE which can cause anaphylaxis. Additionally one of the most renowned allergens is wheat. However the best method for curing these patients is avoiding from allergen, modern app...