Potential changes in the allergenicity of three forms of peanut after thermal processing

  1. Cabanillas, B.
  2. Cuadrado, C.
  3. Rodriguez, J.
  4. Hart, J.
  5. Burbano, C.
  6. Crespo, J.F.
  7. Novak, N.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2015

Alea: 183

Orrialdeak: 18-25

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2015.03.023 GOOGLE SCHOLAR
Datuen iturria: Scopus