The impact of a baked muffin matrix on the bioaccessibility and IgE reactivity of egg and peanut allergens

Published 2021 View Full Article

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Title
The impact of a baked muffin matrix on the bioaccessibility and IgE reactivity of egg and peanut allergens
Authors
Keywords
Muffin matrix, Bio-accessibility, Peanut, Egg, Allergen
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages 129879
Publisher
Elsevier BV
Online
2021-04-21
DOI
10.1016/j.foodchem.2021.129879

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