Johnson, Phil E <br/><br/>
High pressure, thermal and pulsed electric-field-induced structural changes in selected food allergens.  [electronic resource] 

 -  Molecular nutrition & food research  Dec 2010 
 - 1701-10 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1613-4133 
<br/><br/><label>Standard No.: </label>10.1002/mnfr.201000006  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Allergens--chemistry<br/>Arachis--chemistry<br/>Circular Dichroism<br/>Electricity<br/>Food Handling--methods<br/>Food Hypersensitivity--immunology<br/>Hot Temperature<br/>Malus--chemistry<br/>Plant Proteins--chemistry<br/>Pressure<br/>Protein Structure, Secondary