Effect of oxidation in the presence or absence of lipids on hazelnut and soybean protein detectability by commercial ELISA
Author:
Publisher
Informa UK Limited
Subject
Agronomy and Crop Science,Immunology,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/09540105.2012.677009
Reference24 articles.
1. Deterioration of casein components by malonaldehyde.
2. Immunoreactivity and digestibility of high-pressure-treated whey proteins
3. Protein–lipid interactions during the incubation of whey proteins with autoxidizing lipids
4. ELISA detection of hazelnut proteins: effect of protein glycation in the presence or absence of wheat proteins
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