A Comparison of the Structural Changes and IgG Immunobinding Activity of Parvalbumin in Salangid Icefish (<i>Neosalanx taihuensis</i>) After Glycation and Ultra-High Pressure Treatment
The aim of this study was to compare the effects of glycation and ultra-high pressure (UHP) treatment on the structure and IgG immunobinding activity of Salangidae icefish PV. The Circular Dichroism (CD) and Fluorescence Spectroscopy (FS) findings indicated that the glycation significantly affected...
Guardat en:
| Autors principals: | , , , |
|---|---|
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2025-03-01
|
| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/14/5/856 |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|