Fermented soyabean products as hypoallergenic food

Proceedings of the Nutrition Society

Volumn 67, Issue OCE, 2008, Pages

  Frias, J ^a   Song, Y S ^b   Martinez Villaluenga C ^a   Gonzalez De Mejia, E ^b   Vidal Valverde, C ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^b UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ESSENTIAL AMINO ACID; IMMUNOGLOBULIN E; IMMUNOGLOBULIN E ANTIBODY; NONESSENTIAL AMINO ACID;

ALLERGENICITY; ASPERGILLUS ORYZAE; BACILLUS SUBTILIS; BLOOD SAMPLING; CONFERENCE PAPER; CONTROLLED STUDY; ENZYME LINKED IMMUNOSORBENT ASSAY; FERMENTED PRODUCT; FLOUR; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; IMMUNOCHEMISTRY; IMMUNOREACTIVITY; LACTOBACILLUS PLANTARUM; NONHUMAN; PROTEIN CONTENT; QUANTITATIVE ANALYSIS; RHIZOPUS ORYZAE; SEED; SOYBEAN; WESTERN BLOTTING;

EID: 47249091293     PISSN: 00296651     EISSN: 14752719     Source Type: Journal    
DOI: 10.1017/S0029665108006484     Document Type: Conference Paper

References (0)