Food Allergens Biochemistry and Molecular Nutrition /

Food Allergens Biochemistry and Molecular Nutrition /

A food allergen has the ability to first elicit an IgE response, and then, on subsequent exposures, a clinical response to the same or similar protein. How harmless food protein becomes recognized by the mucosal immune system as an allergen remains an open question and more data are needed to explai...

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Bibliographic Details
Main Authors: Ćirković Veličković, Tanja (Author), Gavrović-Jankulović, Marija (Author)
Corporate Author: SpringerLink (Online service)
Format: Electronic eBook
Language:English
Published: New York, NY : Springer New York : Imprint: Springer, 2014.
Series:Food Microbiology and Food Safety
Subjects:
Chemistry.
Biotechnology.
Biochemical engineering.
Food > Biotechnology.
Nutrition.
Food Science.
Biochemical Engineering.
Chemistry/Food Science, general.
Online Access:Full Text via HEAL-Link

Internet

Full Text via HEAL-Link

ΒΚΠ - Πατρα: ALFd

Holdings details from ΒΚΠ - Πατρα: ALFd
Call Number: 330.01 BAU
Copy 1 Available

ΒΚΠ - Πατρα: BSC

Holdings details from ΒΚΠ - Πατρα: BSC
Call Number: 330.01 BAU
Copy 2 Available
Copy 3 Available

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