Soy protein: a food allergen frequently used in the preparation of meat products
ABSTRACT The addition of soy proteins, currently classified as a food allergen, into meat products is a commonly used practice due to its functional properties and low cost. Its addition to meat products can cause health problems for individuals allergic to these proteins. Allergic individuals can b...
Enregistré dans:
| Auteurs principaux: | , , , , |
|---|---|
| Langue: | English |
| Publié: |
Sociedad Chilena de Nutrición, Bromatología y Toxicología
2020
|
| Sujets: | |
| Accès en ligne: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000300463 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|