Quantification of Ara h 1 in peanuts: why roasting makes a difference.
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Immunogenicity of peanut proteins containing poly(anhydride) nanoparticles.The molecular basis of peanut allergyIdentification of Maillard reaction products on peanut allergens that influence binding to the receptor for advanced glycation end products.Current and emerging immunotherapeutic approaches to treat and prevent peanut allergy.Effect of processing technologies on the allergenicity of food products.
P2860
Quantification of Ara h 1 in peanuts: why roasting makes a difference.
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2006 nî lūn-bûn
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2006 թուականի Յունիսին հրատարակուած գիտական յօդուած
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2006 թվականի հունիսին հրատարակված գիտական հոդված
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2006年の論文
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2006年論文
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2006年論文
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2006年論文
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2006年論文
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2006年論文
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2006年论文
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name
Quantification of Ara h 1 in peanuts: why roasting makes a difference.
@ast
Quantification of Ara h 1 in peanuts: why roasting makes a difference.
@en
Quantification of Ara h 1 in peanuts: why roasting makes a difference.
@nl
type
label
Quantification of Ara h 1 in peanuts: why roasting makes a difference.
@ast
Quantification of Ara h 1 in peanuts: why roasting makes a difference.
@en
Quantification of Ara h 1 in peanuts: why roasting makes a difference.
@nl
prefLabel
Quantification of Ara h 1 in peanuts: why roasting makes a difference.
@ast
Quantification of Ara h 1 in peanuts: why roasting makes a difference.
@en
Quantification of Ara h 1 in peanuts: why roasting makes a difference.
@nl
P2093
P2860
P1476
Quantification of Ara h 1 in peanuts: why roasting makes a difference.
@en
P2093
P2860
P304
P356
10.1111/J.1365-2222.2006.02490.X
P577
2006-06-01T00:00:00Z