Decreased levels of heat shock proteins in gut epithelial cells after exposure to plant lectins.
H, Ovelgnne J; F, Koninkx J; A, Pusztai; S, Bardocz; W, Kok; W, Ewen S; G, Hendriks H; E, van Dijk J; Gut, 2000, vol. 46, issue 5, p 679, ISSN 00175749. ISBN 00175749.

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