Immunogenic properties of selected food products
Committee on Biotechnology PAS ; Institute of Bioorganic Chemistry PAS
Food allergy is caused mainly by cow milk, eggs, fish, citrus fruits and peanuts. Excluding the above-mentioned products from the diet for atopic peopleis the most effective way of dealing with the problem. Additionally some foodcomponents can cross react and some hidden allergens can occur in food products. The estimation of the allergenic properties of various food products appears to be a very important problem nowadays
Biotechnologia, vol.54, 3 (2001)-.
0860-7796 ; oai:rcin.org.pl:138888 ; IChB B-50
Library of Institute of Bioorganic Chemistry PAS
Creative Commons Attribution BY-SA 4.0 license
Institute of Bioorganic Chemistry of the Polish Academy of Science
Institute of Bioorganic Chemistry of the Polish Academy of Science
2 paź 2020
14 wrz 2020
89
https://rcin.org.pl/publication/174184
Nazwa wydania | Data |
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Właściwości immunogenne wybranych produktów żywnościowych | 2 paź 2020 |
Wróblewska, Barbara Jędrychowski, Lucjan
Sławińska, Anna Siwek, Maria
Tyczewska, Agata Bąkowska- Żywicka, Kamila
Pieczyński, Marcin Bielewicz, Dawid Dolata, Jakub Szweykowska-Kulińska, Zofia