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.

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Why is it important?

To provide and remind important and new data.


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.
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