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dc.contributor.authorSłownianek, Marta
dc.contributor.authorSkorupa, Marta
dc.contributor.authorLeszczyńska, Joanna
dc.date.accessioned2016-07-11T11:02:30Z
dc.date.available2016-07-11T11:02:30Z
dc.date.issued2015
dc.identifier.citationBiologically active compounds in food International Conference, Łódź, 15-16 października 2015r: book of abstracts, s. 59pl_PL
dc.identifier.issn2084-0136
dc.identifier.otherBrak expID
dc.identifier.urihttp://bacif.p.lodz.pl/
dc.description.abstractTomato (Lycopersicon esculentum Mill.) is probably the most commonly consumed vegetable worldwide. Although it contains a wide array of beneficial health nutrients and antioxidants, it may also cause adverse allergic reactions in sensitized people. Tomato allergy affects from 1.5% to 16% of the population with food allergy and is often accompanied by allergy to pollen and latex [1]. The aim of the study was to investigate the relation between method of tomato cultivation and allergens’ content in different tomato varieties.en_EN
dc.formatapplication/pdf
dc.language.isoplpl_PL
dc.publisherLodz University of Technology Pressen_EN
dc.publisherWydawnictwa Politechniki Łódzkiejpl_PL
dc.relation.ispartofseriesBiotechnology and Food Science;
dc.relation.ispartofseriesZeszyty Naukowe Politechniki Łódzkiejpl_PL
dc.titlePresence of Some Panallergens in Tomatoes from Organic and Classic Cultivationsen_EN
dc.typeArticleen_EN
dc.typeArtykułpl_PL


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