date:Jul 19, 2018
ions were investigated, as well as different processing methods -from sun drying, through oven drying to freeze-drying. It was assumed that the content of the allergy inducing protein will vary with the color of the ripe fruit, the state of growth and the processing method.
The variety makes the difference
Twenty-three different colored tomato varieties and twenty strawberry varieties of different size and shape were examined, to analyze the genetic factor that expresses the allergy inducing