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Heat processing of peanut seed enhances the sensitization potential of the major peanut allergen Ara h 6
1. SCOPE: Processing of food has been shown to impact IgE binding and functionality of food allergens. In the present study, we investigated the impact of heat processing on the sensitization capacity of Ara h 6, a major peanut allergen and one of the most potent elicitors of the allergic reaction....
Uloženo v:
| Vydáno v: | Mol Nutr Food Res |
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| Hlavní autoři: | , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
John Wiley and Sons Inc.
2016
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5213772/ https://ncbi.nlm.nih.gov/pubmed/27374416 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/mnfr.201500923 |
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