Informe del Comité Cientifico de la Agencia Española de Seguridad Alimentaria y Nutrición (AESAN) sobre proteínas lácteas, alergias y sus métodos de análisis

Autor: Martín, Franz, Palomar, Juan Cacho, Cepeda Sáez, Alberto, Juárez, Manuela, Martín Esteban, Manuel, Molina Hernández, Elena, Prieto Santos, Isabel

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname
Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)

[EN]: Milk is a complex food with a 3.3% of proteins in its composition. Milk proteins are classified as caseins and whey proteins. Milk technological treatments usually have a small effect on the antigenic/ allergenic potential of milk proteins. Mil

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http://hdl.handle.net/10261/245836