Making Peanuts Safer: Autoclaving as a Heat and Pressure Strategy to Increase Peanut Tolerability

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https://doi.org/10.1111/all.70298

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2026

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John Wiley & Sons
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https://hdl.handle.net/20.500.14352/137183

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Stodulski, Damian, et al. «Making Peanuts Safer: Autoclaving as a Heat and Pressure Strategy to Increase Peanut Tolerability». Allergy, marzo de 2026, p. all.70298. DOI.org (Crossref), https://doi.org/10.1111/all.70298.

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Es un editorial.

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Our research is currently supported by a grant from Instituto de Salud Carlos III (ISCIII) through the project PI25/00196 (to B.C) (Spanish Ministry of Science and Innovation) (Co-funded by the European Union) and by a grant from Instituto de Investigación Hospital 12 de Octubre (imas12) (grant number: i+12-AY251222-1) (to B.C).

UCM subjects

Alergología, Alimentación, Inmunología

Unesco subjects

3206 Ciencias de la Nutrición, 3207.01 Alergias, 3309.25 Esterilización de Alimentos, 2302.90 Bioquímica de Alimentos, 2412 Inmunología

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