Progress in the Analysis of Food Allergens through Molecular Biology Approaches

Food allergies associated with class E immunoglobulins (IgE) are a serious health problem that affects between 1% and 10% of the population of developing countries, with a variability that depends on the geographical area and age range considered. These allergies are caused by a cross-link reaction...

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Detalles Bibliográficos
Autores principales: Volpicella, Mariateresa, Leoni, Claudia, Dileo, Maria C.G., Ceci, Luigi R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770348/
https://www.ncbi.nlm.nih.gov/pubmed/31547388
http://dx.doi.org/10.3390/cells8091073

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770348/
https://www.ncbi.nlm.nih.gov/pubmed/31547388
http://dx.doi.org/10.3390/cells8091073

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