Carboxymethylcellulose excipient allergy: a case report

Abstract Background Excipients are widely used in pharmaceuticals, detergents, food, and drink because of their properties of low toxicity and hypoallergenicity. The excipient carboxymethylcellulose is used extensively as a thickener in foods such as baked goods, ice cream, gluten free, and reduced...

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Autores principales: Katherine Townsend, James Laffan, Grant Hayman
Formato: article
Lenguaje:EN
Publicado: BMC 2021
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Acceso en línea:https://doaj.org/article/0af5045c556e4a6f95802a3f6d01d82f
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