These authors contributed equally to this work.
Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity
Article first published online: 16 NOV 2011
Copyright © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Molecular Nutrition & Food Research
Volume 55, Issue 12, pages 1887–1894, December 2011
How to Cite
Blanc, F., Vissers, Y. M., Adel-Patient, K., Rigby, N. M., Mackie, A. R., Gunning, A. P., Wellner, N. K., Skov, P. S., Przybylski-Nicaise, L., Ballmer-Weber, B., Zuidmeer-Jongejan, L., Szépfalusi, Z., Ruinemans-Koerts, J., Jansen, A. P. H., Bernard, H., Wal, J.-M., Savelkoul, H. F. J., Wichers, H. J. and Mills, E. N. C. (2011), Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity. Mol. Nutr. Food Res., 55: 1887–1894. doi: 10.1002/mnfr.201100251
- Issue published online: 2 DEC 2011
- Article first published online: 16 NOV 2011
- Manuscript Accepted: 28 AUG 2011
- Manuscript Revised: 26 AUG 2011
- Manuscript Received: 11 APR 2011
- University of Warmia and Mazury, Olsztyn, Poland
- Food Allergy Across Europe', EuroPrevall. Grant Number: 514000
- Biological and Biotechnological Sciences Research Council
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