Φορτώνει......
Effect of Heating and Glycation on the Allergenicity of 2S Albumins (Ara h 2/6) from Peanut
BACKGROUND: Peanut allergy is one of the most common and severe food allergies, and processing is known to influence the allergenicity of peanut proteins. We aimed to establish the effect of heating and glycation on the IgE-binding properties and biological activity of 2S albumins (Ara h 2/6) from p...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , , , , , , , , , , , , , , , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Public Library of Science
2011
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3162016/ https://ncbi.nlm.nih.gov/pubmed/21901150 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0023998 |
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