Thermal processing effects on the IgE-reactivity of cashew and pistachio

Article

Abstract: Thermal processing can modify the structure and function of food proteins and may alter their allerg

Palabras claves:

Cashew allergy, Mediator release assays, Pistachio allergy, Thermal treatments, Tree nut allergy

Autores:

Cabanillas B., Crespo J.F., Cuadrado C., Cuevas N.d.l., Dieguez M.d.C., Isabel Ballesteros Redondo, Linacero R., Novak N., Rodríguez J., Rueda J., Sanchiz A.

Fuentes:

scopus