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...
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| Main Authors: | , , , , |
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| Language: | English |
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Sociedad Chilena de Nutrición, Bromatología y Toxicología
2020
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| Subjects: | |
| Online Access: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000300463 |
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