Allergic risk assessment of genetically modified cucumber mosaic virus resistant pepper
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2015.22.6.901
Reference21 articles.
1. IFT’s Expert Panel on Food Safety and Nutrition Food Allergen and Sensitivities Food Technol 1985 39 65 71
2. Metcalfe D Astwood J Townsend R Assessment of the allergenic potential of food derived from genentically engineered crop plants Crit Rev Food Sci Nutr 1996 36 165 186 10.1080/10408399609527763
3. Gendel S Sequence databases for assessing the potential allergenicity of proteins used in transgenic foods Adv Food Nutr Res 1998 42 63 92 10.1016/s1043-4526(08)60093-5
4. Son DY Lee BR Shon DW Lee KS Ahn KM Nam SY Lee SI Allergenicity change of soybean proteins by thermal treatment Korean J Food Sci Tenchnol 2000 32 959 963
5. Astood JD Leach JN Fuchs RL Stability of food allergens to digestion in vitro Nat Biotechnol 1996 14 1269 1273 10.1038/nbt1096-1269
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