Influence of enzymatic hydrolysis on the allergenic reactivity of processed cashew and pistachio

  1. Cuadrado, C.
  2. Cheng, H.
  3. Sanchiz, A.
  4. Ballesteros, I.
  5. Easson, M.
  6. Grimm, C.C.
  7. Dieguez, M.C.
  8. Linacero, R.
  9. Burbano, C.
  10. Maleki, S.J.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2018

Volumen: 241

Pages: 372-379

Type: Article

DOI: 10.1016/J.FOODCHEM.2017.08.120 GOOGLE SCHOLAR

Objectifs de Développement Durable