Extractable low mass proteins <30kDa from peanut display elevated antigenicity (IgG-binding) and allergenicity (IgE-binding) in vitro and are attenuated by thermal reactivity with non-peanut food ingredients
Author:
Funder
Food Safety Centre of Excellence
CSIRO
The University of Tasmania
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
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