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Enhanced approaches for identifying Amadori products: application to peanut allergens
The dry roasting of peanuts is suggested to influence allergenic sensitization due to formation of advanced glycation end products (AGE) on peanut proteins. Identifying AGEs is technically challenging. The AGEs of a peanut allergen were probed with nanoLC-ESI-MS and MS/MS analyses. Amadori product i...
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| Publicat a: | J Agric Food Chem |
|---|---|
| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
2016
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4813809/ https://ncbi.nlm.nih.gov/pubmed/26811263 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/acs.jafc.5b05492 |
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