Effects of industrial cashew nut processing on anacardic acid content and allergen recognition by IgE

Christopher P. Mattison, Jéfferson Malveira Cavalcante, Maria Izabel Gallão, Edy Sousa de Brito
  • Food Chemistry, February 2018, Elsevier
  • DOI: 10.1016/j.foodchem.2017.07.146

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http://dx.doi.org/10.1016/j.foodchem.2017.07.146

The following have contributed to this page: Dr Edy Brito