Genetic Diversity and IgE-Recognition of Hazelnut Oleosins: A Proteogenomic Investigation across Cultivars.
Sign Up to like & getrecommendations! Published in 2025 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.5c00940
Abstract: Hazelnut (Corylus avellana L.) is a significant global food source and a widely consumed nut in the food industry. Hazelnut allergy is prevalent, with oleosins recently identified as allergenic proteins. Genetic diversity among hazelnut varieties… read more here.
Keywords: recognition hazelnut; genetic diversity; diversity ige; ige recognition ... See more keywords