Date: September 6, 2016
Source: Fraunhofer-Gesellschaft
Summary:
Food allergies have been on the increase for years. There is currently only one solution for patients: avoid allergy-triggering products. Researchers are making an important contribution to consumer protection by developing methods to specifically and reliably detect allergenic substances in foods. In addition, they are helping to establish processes that reduce the allergy-triggering properties of food ingredients. Their research work focuses on soy.
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