Effect of gallic acid on peanut protein sensitization after high moisture extrusion
How to reduce peanut allergies has always been a main food safety concern. Plant polyphenol complex peanut sensitizing protein was proposed as a new desensitization strategy. Gallic acid (GA), as a natural plant polyphenol, has anti-inflammatory and immunomodulatory effects. Therefore, the aim of th...
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| Autors principals: | , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Tsinghua University Press
2025-08-01
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| Col·lecció: | Food Science and Human Wellness |
| Matèries: | |
| Accés en línia: | https://www.sciopen.com/article/10.26599/FSHW.2024.9250196 |
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