| Authors: |
Kalaycioglu M; Department of Medicine, Division of Immunology and Rheumatology, Stanford University School of Medicine, Stanford, Calif.; Institute for Immunity, Transplantation and Infection, Stanford University School of Medicine, Stanford, Calif., Feng A; Department of Medicine, Division of Immunology and Rheumatology, Stanford University School of Medicine, Stanford, Calif.; Institute for Immunity, Transplantation and Infection, Stanford University School of Medicine, Stanford, Calif., Dhingra S; Department of Medicine, Division of Immunology and Rheumatology, Stanford University School of Medicine, Stanford, Calif.; Institute for Immunity, Transplantation and Infection, Stanford University School of Medicine, Stanford, Calif.; College of Medicine, University of Illinois at Chicago, Chicago, Ill., Khalid MB; Food Allergy Research Section, Laboratory of Allergic Diseases, National Institute of Allergy and Infectious Diseases, National Institutes of Health, Bethesda, Md., Nadeau KC; Department of Environmental Health, Harvard T.H. Chan School of Public Health, Boston, Mass., Utz PJ; Department of Medicine, Division of Immunology and Rheumatology, Stanford University School of Medicine, Stanford, Calif.; Institute for Immunity, Transplantation and Infection, Stanford University School of Medicine, Stanford, Calif., Frischmeyer-Guerrerio PA; Food Allergy Research Section, Laboratory of Allergic Diseases, National Institute of Allergy and Infectious Diseases, National Institutes of Health, Bethesda, Md. |
