TY  - JOUR
AU  - Martín-Pedraza, Laura
AU  - Wangorsch, Andrea
AU  - Bueno-Diaza, Cristina
AU  - De las Heras, Manuel
AU  - Scheurerb, Stephan
AU  - Cuesta-Herranz, Javier
AU  - Villalba Díaz, María Teresa
PY  - 2020
DO  - 10.1016/j.foodchem.2020.126679
SN  - 0308-8146
UR  - https://hdl.handle.net/20.500.14352/93543
T2  - Food Chemistry
AB  - Although pizza is one of the most popular foods in the world, allergic responses after ingesting pizza are relatively uncommon. However, precisely identifying the allergens responsible for these allergic reactions is challenging because of the high...
LA  - eng
M2  - 126679
PB  - Elsevier
KW  - 2S albuminn
KW  - nsLTP
KW  - Pizza sauce
KW  - IgE epitopes
KW  - SPPT
TI  - 2S albumins and nsLTP are involved in anaphylaxis to pizza sauce: IgE recognition before and after allergen processing
TY  - journal article
VL  - 321
ER  -