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|Title:||Thermal treatment reduces gliadin recognition by IgE, but a subsequent digestion and epithelial crossing permits recovery||Authors:||Lupi, R.
|Journal:||FOOD RESEARCH INTERNATIONAL||Issue Date:||2019||URI:||http://hdl.handle.net/2067/45489||DOI:||10.1016/j.foodres.2018.02.011|
|Appears in Collections:||A1. Articolo in rivista|
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