Food allergens : biochemistry and molecular nutrition /
A food allergen has the ability to first elicit an IgE response, and then, on subsequent exposures, a clinical response to the same or similar protein. How harmless food protein becomes recognized by the mucosal immune system as an allergen remains an open question and more data are needed to explai...
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| Format: | eBook |
| Langue: | English |
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New York, NY
Springer New York
2014.
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| Collection: | Food Microbiology and Food Safety
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| Accès en ligne: | Click here to view the full text content |
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