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High-pressure and temperature autoclaving of peanuts reduces the proportion of intact allergenic proteins
  • +3
  • Casey Cohen,
  • Wei Zhao,
  • Liane Beaudette,
  • Duncan Lejtenyi,
  • Bertrand Jean-Claude,
  • Bruce Mazer
Casey Cohen
Research Institute of the McGill University Health Centre

Corresponding Author:[email protected]

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Wei Zhao
Research Institute of the McGill University Health Centre
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Liane Beaudette
Montreal Children's Hospital
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Duncan Lejtenyi
Montreal Children's Hospital
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Bertrand Jean-Claude
Research Institute of the McGill University Health Centre
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Bruce Mazer
Research Institute of the McGill University Health Centre
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