Effects of industrial cashew nut processing on anacardic acid content and allergen recognition by IgE.

Effects of industrial cashew nut processing on anacardic acid content and allergen recognition by IgE.

Saved in:
Bibliographic Details
Main Authors: MATTISON, C. P., CAVALCANTE, J. M., GALLÃO, M. I., BRITO, E. S. de
Other Authors: Christopher P. Mattison, Serviço de Pesquisa Agrícola, Departamento de Agricultura dos Estados Unidos; Jéfferson Malveira Cavalcante, UNICHRISTUS, Centro Universitário Christus; Maria Izabel Gallão, Universidade Federal do Ceará, Departamento de Biologia; EDY SOUSA DE BRITO, CNPAT.
Format: Artigo de periódico biblioteca
Language:English
eng
Published: 2018-03-21
Subjects:Ácidos Anarcárdicos, Alérgeno alimentar, Processamento de comida, IgE, Allergy, Anacardic acids, Cashew, Food allergen, Caju, Alergia, Anacardium Occidentale, Food processing,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1089545
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Description not available.

Similar Items