Author:
Calcinai Luisa,Prandi Barbara,Faccini Andrea,Puxeddu Ilaria,Tedeschi Tullia
Subject
Food Science,Analytical Chemistry
Reference38 articles.
1. Structural and chemical changes induced by temperature and pH hinder the digestibility of whey proteins;Accardo;Food Chemistry,2022
2. Alcorta, A., Porta, A., Tárrega, A., Alvarez, M. D., & Pilar Vaquero, M. (2021). Foods for plant-based diets: Challenges and innovations. In Foods (Vol. 10, Issue 2). MDPI AG. https://doi.org/10.3390/foods10020293.
3. IgE-mediated food allergy;Anvari;Clinical Reviews in Allergy and Immunology,2019
4. Association of Official Agricultural Chemists (AOAC), (2002). Official method of analysis (16th Ed.). AOAC, 345 Washington, DC, USA, 711 pp.
5. IgE-mediated cross-reactivity among leguminous seed proteins in peanut allergic children;Ballabio;Plant Foods for Human Nutrition,2010
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献