Presence of Some Panallergens in Tomatoes from Organic and Classic Cultivations

dc.contributor.author	Słownianek, Marta
dc.contributor.author	Skorupa, Marta
dc.contributor.author	Leszczyńska, Joanna
dc.date.accessioned	2016-07-11T11:02:30Z
dc.date.available	2016-07-11T11:02:30Z
dc.date.issued	2015
dc.description.abstract	Tomato (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.format	application/pdf
dc.identifier.citation	Biologically active compounds in food International Conference, Łódź, 15-16 października 2015r: book of abstracts, s. 59	pl_PL
dc.identifier.issn	2084-0136
dc.identifier.other	Brak expID
dc.identifier.uri	http://bacif.p.lodz.pl/
dc.language.iso	pl	pl_PL
dc.publisher	Lodz University of Technology Press	en_EN
dc.publisher	Wydawnictwa Politechniki Łódzkiej	pl_PL
dc.relation.ispartofseries	Biotechnology and Food Science;
dc.relation.ispartofseries	Zeszyty Naukowe Politechniki Łódzkiej	pl_PL
dc.title	Presence of Some Panallergens in Tomatoes from Organic and Classic Cultivations	en_EN
dc.type	Article	en_EN
dc.type	Artykuł	pl_PL

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