Myricetin suppresses whey protein allergenicity: In vitro and in vivo study
Reducing the allergenicity of milk-derived proteins is essential for the development of hypoallergenic dairy products. This study was designed to test the hypothesis that myricetin attenuates the allergenicity of whey protein by masking immunoreactive epitopes and modulating immune responsesIn this...
Guardat en:
| Autors principals: | , , , , , , , , , , , , , , , |
|---|---|
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2026-06-01
|
| Col·lecció: | Food Chemistry: Molecular Sciences |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S2666566226000286 |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|