Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1089545
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dc.contributor.authorMATTISON, C. P.
dc.contributor.authorCAVALCANTE, J. M.
dc.contributor.authorGALLÃO, M. I.
dc.contributor.authorBRITO, E. S. de
dc.date.accessioned2018-05-23T00:36:51Z-
dc.date.available2018-05-23T00:36:51Z-
dc.date.created2018-03-21
dc.date.issued2018
dc.identifier.citationFood Chemistry, v. 240, p. 370-376, 2018.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1089545-
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectÁcidos Anarcárdicos
dc.subjectAlérgeno alimentar
dc.subjectProcessamento de comida
dc.subjectIgE
dc.subjectAllergy
dc.subjectAnacardic acids
dc.subjectCashew
dc.subjectFood allergen
dc.titleEffects of industrial cashew nut processing on anacardic acid content and allergen recognition by IgE.
dc.typeArtigo de periódico
dc.date.updated2019-01-29T11:11:11Zpt_BR
dc.subject.thesagroCaju
dc.subject.thesagroAlergia
dc.subject.thesagroAnacardium Occidentale
dc.subject.nalthesaurusFood processing
riaa.ainfo.id1089545
riaa.ainfo.lastupdate2019-01-29 -02:00:00
dc.contributor.institutionChristopher 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.
Appears in Collections:Artigo em periódico indexado (CNPAT)

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