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Influence of structure and function on the allergenicity

✍ Scribed by A. Petersen; K. Grobe; G. Schramm; M. Schlaak; W.M. Becker

Book ID
117498816
Publisher
Elsevier Science
Year
1999
Tongue
French
Weight
178 KB
Volume
39
Category
Article
ISSN
0335-7457

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## Abstract This article reviews recent studies that address one of the major unanswered questions in food allergy research: what attributes of food or food proteins contribute to or enhance food allergenicity?