Abstract
Food allergens are food components giving rise to a hypersensitivity reaction, food allergy. Food allergy is defined as adverse reactions to food based on immunological mechanisms. The present study is concerned with immediate type allergy in adults mediated by immunoglobulins of the IgE subclass.
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Djurtoft, R., Pedersen, H.S., Aabin, B., Barkholt, V. (1991). Studies of Food Allergens: Soybean and Egg Proteins. In: Friedman, M. (eds) Nutritional and Toxicological Consequences of Food Processing. Advances in Experimental Medicine and Biology, vol 289. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-2626-5_21
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DOI: https://doi.org/10.1007/978-1-4899-2626-5_21
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