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Influence of Boiling Processing and Hydration Steps on the Allergenic Content of Peanut and the Release of Major and Minor Allergens

Published Online: 2025-07-29

Published Print: 2025-11

Authors

Valdelvira, Rafael

Stodulski, Damian

Galleani, Celine

Crespo, Jesus F.

Cabanillas, Beatriz https://orcid.org/0000-0002-5351-8140
Funding

Funding for this research was provided by:

Community of Madrid Talento Investigador program (Regional Ministry of Science, Universities, and Innovation, Madrid, Spain (2023-5A/BIO-28929)

Community of Madrid Talento Investigador program (2019-T1/BIO-12690)

Instituto de Salud Carlos III (PI20/00351)
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Text and Data Mining valid from 2025-07-29

Version of Record valid from 2025-07-29
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Article History

Received: 31 March 2025

Accepted: 15 July 2025

First Online: 29 July 2025

Declarations

:

: The authors declare no competing interests.

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