2S albumins and nsLTP are involved in anaphylaxis to pizza sauce: IgE recognition before and after allergen processing

Publication date: Available online 27 March 2020Source: Food ChemistryAuthor(s): Laura Martín-Pedraza, Andrea Wangorsch, Cristina Bueno-Diaz, Manuel de las Heras, Stephan Scheurer, Javier Cuesta-Herranz, Mayte Villalba
Source: Food Chemistry - Category: Food Science Source Type: research