Immunoreactivity and Amino Acid Content of Fermented Soybean Products-Reference-Cited by-同舟云学术

Immunoreactivity and Amino Acid Content of Fermented Soybean Products

Published:2007-12-12 Issue:1 Volume:56 Page:99-105
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Frias Juana¹,Song Young Soo¹,Martínez-Villaluenga Cristina¹,De Mejia Elvira González¹,Vidal-Valverde Concepcion¹

Affiliation:

1. Department of Food Science and Human Nutrition, University of Illinois at Urbana–Champaign, 228 ERML, MC-051, 1201 West Gregory Drive, Urbana, Illinois 61801, and Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf072177j

Reference37 articles.

1. The mechanism of food allergy: what do we know today?

2. Anti-IgE treatment: an update

3. Food Allergen Detection Methods: A Coordinated Approach

4. Food Allergy

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