Biochemical Characteristics of Food Allergens

Conference paper

Abstract

This discussion is concerned only with IgE-mediated allergy and natural allergens found in food. It does not take into consideration possible antigenicity of additives used for preservation, flavoring, or food-cosmetic purposes.

Keywords

Sugar Permeability Starch Dust Hydrate 

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Copyright information

© Springer-Verlag Berlin Heidelberg 1989

Authors and Affiliations

  • K. Aas

There are no affiliations available

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