Allergenicity Assessment Of Novel Food Proteins: What Should Be Improved?
TRENDS IN BIOTECHNOLOGY(2021)
摘要
Allergenicity prediction is one of the most challenging aspects in the safety assessment of foods derived from either biotechnology or novel food proteins. Here we present a bottom-up strategy that defines a priori the specific risk assessment (RA) needs based on a database appropriately built for such purposes.
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关键词
allergenicity assessment,biotechnology,celiac disease,novel food protein
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