𝔖 Bobbio Scriptorium
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Well water as a source for s

✍ Scribed by Hassan Namdari; Stephen E. Pascucci; Edward J. Bottone


Book ID
114183701
Publisher
Elsevier Science
Year
2000
Tongue
English
Weight
487 KB
Volume
22
Category
Article
ISSN
0196-4399

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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