Preliminary studies on the effect of processing on the IgE reactivity of tomato products

Journal of the Science of Food and Agriculture

Volumn 87, Issue 4, 2007, Pages 660-667

  Germini, Andrea ^a   Paschke, Angelika ^b   Marchelli, Rosangela ^a  

^a UNIVERSITY OF PARMA   (Italy)

^b UNIVERSITY OF HAMBURG   (Germany)

Author keywords

Food allergy; Heat treatment; High pressure; Processing; Protein; Tomato

Indexed keywords

LYCOPERSICON ESCULENTUM;

EID: 33847736292     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2760     Document Type: Article

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