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Effects of different thermal processing methods on the structure and allergenicity of peanut allergen Ara h 1
Boiling and frying can alter the structure of peanut allergens and therefore change the IgE‐binding capacity of the Ara h 1. In this research, we aim to clarify the connections between structural changes and the allergenicity alteration, and recommend an effective thermal method to minimize the alle...
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| Publicado no: | Food Sci Nutr |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6145249/ https://ncbi.nlm.nih.gov/pubmed/30258615 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.742 |
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