2S albumins and nsLTP are involved in anaphylaxis to pizza sauce: IgE recognition before and after allergen processing
- Martín-Pedraza, L.
- Wangorsch, A.
- Bueno-Diaz, C.
- de las Heras, M.
- Scheurer, S.
- Cuesta-Herranz, J.
- Villalba, M.
Revue:
Food Chemistry
ISSN: 1873-7072, 0308-8146
Année de publication: 2020
Volumen: 321
Type: Article