ロード中...
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...
保存先:
| 出版年: | J Agric Food Chem |
|---|---|
| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
2016
|
| 主題: | |
| オンライン･アクセス: | 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 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|