Physicochemical properties and IgE binding ability changes of turbot allergen during oxidation
During food processing and storage, proteins are susceptible to the action of any hydroxyl radicals. Reactive oxygen species (ROS) are naturally generated in food systems. Oxidative processes in food result in decreased quality by causing changes in color, texture, flavor and nutritional value. Curr...
Gardado en:
| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Zhejiang University Press
2013-11-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
| Assuntos: | |
| Acceso en liña: | https://www.academax.com/doi/10.3785/j.issn.1008-9209.2013.01.082 |
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