Effects of industrial cashew nut processing on anacardic acid content and allergen recognition by IgE.

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dc.contributorChristopher P. Mattison, Serviço de Pesquisa Agrícola, Departamento de Agricultura dos Estados Unidos; Jéfferson Malveira Cavalcante, UNICHRISTUS, Centro Universitário Christus; Maria Izabel Gallão, Universidade Federal do Ceará, Departamento de Biologia; EDY SOUSA DE BRITO, CNPAT.
dc.creatorMATTISON, C. P.
dc.creatorCAVALCANTE, J. M.
dc.creatorGALLÃO, M. I.
dc.creatorBRITO, E. S. de
dc.date2018-05-23T00:36:51Z
dc.date2018-05-23T00:36:51Z
dc.date2018-03-21
dc.date2018
dc.date2019-01-29T11:11:11Z
dc.date.accessioned2026-06-30T23:04:24Z
dc.identifierFood Chemistry, v. 240, p. 370-376, 2018.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1089545
dc.identifier.urihttp://hdl.handle.net/123456789/373484
dc.languageeng
dc.rightsopenAccess
dc.subjectÁcidos Anarcárdicos
dc.subjectAlérgeno alimentar
dc.subjectProcessamento de comida
dc.subjectIgE
dc.subjectAllergy
dc.subjectAnacardic acids
dc.subjectCashew
dc.subjectFood allergen
dc.subjectCaju
dc.subjectAlergia
dc.subjectAnacardium Occidentale
dc.subjectFood processing
dc.titleEffects of industrial cashew nut processing on anacardic acid content and allergen recognition by IgE.
dc.typeArtigo de periódico

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