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.
Revue:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Année de publication: 2009

Volumen: 57

Número: 8

Pages: 3325-3330

Type: Article

DOI: 10.1021/JF803475V GOOGLE SCHOLAR
La source de données: Scopus