Persistence of peanut allergen-derived peptides throughout excessive dry thermal processing
Author:
Funder
USDA
NIFA
Thermo Fisher Scientific
Publisher
Elsevier BV
Subject
Food Science
Reference27 articles.
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3. Boiling and frying peanuts decreases soluble peanut (Arachis hypogaea) allergens Ara h 1 and Ara h 2 but does not generate hypoallergenic peanuts;Comstock;PloS One,2016
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