Immunoreactivity and amino acid content of fermented soybean products

Article

Abstract: Food allergy has become a public health problem that continues to challenge both the public and the

Palabras claves:

amino acids, Antigenicity, Fermentation, Genic foods, Hypoaller, Ige immunoreactivity, Immunoreactivity, soybean

Autores:

Cristina Martínez-Villaluenga, Gonzalez De Mejia E., Juana Frias, Vidal‐Valverde C., Young S.S.

Fuentes:

scopus