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

dc.contributorChristopher P. Mattison, Serviço de Pesquisa Agrícola, Departamento de Agricultura dos Estados Unidos; Jéfferson Malveira Cavalcante, UNICHRISTUS, Centro Universitário Christus; Maria Izabel Gallão, Universidade Federal do Ceará, Departamento de Biologia; EDY SOUSA DE BRITO, CNPAT.
dc.creatorMATTISON, C. P.
dc.creatorCAVALCANTE, J. M.
dc.creatorGALLÃO, M. I.
dc.creatorBRITO, E. S. de
dc.date.accessioned2018-05-23T00:36:51Z
dc.date.accessioned2022-10-12T00:27:53Z
dc.date.available2018-05-23T00:36:51Z
dc.date.available2022-10-12T00:27:53Z
dc.date.created2018-05-23T00:36:51Z
dc.date.issued2018
dc.identifierFood Chemistry, v. 240, p. 370-376, 2018.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1089545
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4064379
dc.languageeng
dc.rightsopenAccess
dc.subjectÁcidos Anarcárdicos
dc.subjectAlérgeno alimentar
dc.subjectProcessamento de comida
dc.subjectIgE
dc.subjectAllergy
dc.subjectAnacardic acids
dc.subjectCashew
dc.subjectFood allergen
dc.titleEffects of industrial cashew nut processing on anacardic acid content and allergen recognition by IgE.
dc.typeArtículos de revistas


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