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.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2015

Volumen: 183

Pages: 18-25

Type: Article

DOI: 10.1016/J.FOODCHEM.2015.03.023 GOOGLE SCHOLAR
La source de données: Scopus