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Contribution of Chemical Modifications and Conformational Epitopes to IgE Binding by Ara h 3
Roasting is known to change the allergenic properties of peanuts. To study these observations at a molecular level, the relationship of IgE binding to the structure of Ara h 3 from raw and roasted peanuts was assessed. Ara h 3 (A3) was purified from raw (R), light roast (LR) and dark roast (DR) pean...
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6262449/ https://ncbi.nlm.nih.gov/pubmed/30441748 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods7110189 |
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