M. ROSARIO
LINACERO DE LA FUENTE
Catedrática de universidad
University Hospital Bonn
Bonn, AlemaniaPublications en collaboration avec des chercheurs de University Hospital Bonn (2)
2018
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Thermal processing effects on the IgE-reactivity of cashew and pistachio
Food Chemistry, Vol. 245, pp. 595-602
2014
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Allergenic properties and differential response of walnut subjected to processing treatments
Food Chemistry, Vol. 157, pp. 141-147