Salt-soluble proteins from wheat-derived foodstuffs show lower allergenic potency than those from raw flour

  1. De Gregorio, M.
  2. Armentia, A.
  3. D́iaz-Perales, A.
  4. Palaćin, A.
  5. Dueñas-Laita, A.
  6. Mart́in, B.
  7. Salcedo, G.
  8. Sánchez-Monge, R.
Journal:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Year of publication: 2009

Volume: 57

Issue: 8

Pages: 3325-3330

Type: Article

DOI: 10.1021/JF803475V GOOGLE SCHOLAR
Data source: Scopus