𝔖 Bobbio Scriptorium
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Bonsai: A new allergenic source

✍ Scribed by Plebani, Mario; Borghesan, Franco; Burlina, Angelo


Book ID
119061606
Publisher
Elsevier Science
Year
1994
Tongue
English
Weight
104 KB
Volume
94
Category
Article
ISSN
1097-6825

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## Abstract The present review summarizes current knowledge about lupine allergy, potential sensitization routes, cross‐reactions between lupine and other legumes, and the respective IgE‐binding proteins. Since the 1990s, lupine flour is used as a substitute for or additive to other flours, mostly