Salt-Soluble Proteins from Wheat-Derived Foodstuffs Show Lower Allergenic Potency than Those from Raw Flour-Reference-Cited by-同舟云学术

Salt-Soluble Proteins from Wheat-Derived Foodstuffs Show Lower Allergenic Potency than Those from Raw Flour

Published:2009-03-10 Issue:8 Volume:57 Page:3325-3330
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

de Gregorio Marta¹,Armentia Alicia¹,Díaz-Perales Araceli¹,Palacín Arantxa¹,Dueñas-Laita Antonio¹,Martín Blanca¹,Salcedo Gabriel¹,Sánchez-Monge Rosa¹

Affiliation:

1. Unidad de Bioquímica, Departamento de Biotecnología, ETS Ingenieros Agronomos, Madrid, Spain, Sección de Alergia, Hospital Universitario Rio Hortega, Valladolid, Spain, and Servicio de Farmacología Clínica-Unidad Regional de Toxicología Clínica, Hospital Universitario Rio Hortega, Valladolid, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf803475v

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