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Hypersensitivity Reactions to Food Additives—Preservatives, Antioxidants, Flavor Enhancers
There have been reports of food hypersensitivity reactions to food additives (HFA) for many years. The mechanisms of HFA and their frequency are difficult to precisely define, as most of the data come from outdated studies with poor methodology. In 2020, the European Food Safety Authority completed...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9517530/ https://www.ncbi.nlm.nih.gov/pubmed/36141765 http://dx.doi.org/10.3390/ijerph191811493 |