| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 3340112 | Allergologia et Immunopathologia | 2010 | 4 Pages |
Abstract
Vinegar addition during the cooking process may decrease lentil and chicken allergenicity.
Keywords
Related Topics
Life Sciences
Immunology and Microbiology
Immunology
Authors
A. Armentia, A. Dueñas-Laita, F. Pineda, M. Herrero, B. MartÃn,