Salt-Soluble Proteins from Wheat-Derived Foodstuffs Show Lower Allergenic Potency than Those from Raw Flour
de Gregorio, Marta, Armentia, Alicia, Díaz-Perales, Araceli, Palacín, Arantxa, Dueñas-Laita, Antonio, Martín, Blanca, Salcedo, Gabriel, Sánchez-Monge, RosaVolume:
57
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf803475v
Date:
April, 2009
File:
PDF, 3.79 MB
english, 2009