What is it about?
The small review article brings information and opinions on actual subjects that are under discussion among professionals, however, sometimes not revealing differences between allergy and intolerance on the other hand among consumers.
Featured Image
Why is it important?
To provide and remind important and new data.
Perspectives
To develope new kind of pseudocereal fermented food with absent or low load of undesirable compounds.
prof. Ľubomír Valík
Slovak University of Technology in Bratislava
Read the Original
This page is a summary of: Food allergy and intolerance, Acta Chimica Slovaca, January 2015, De Gruyter,
DOI: 10.1515/acs-2015-0009.
You can read the full text:
Contributors
The following have contributed to this page
