Allergenicity reduction of cow’s milk proteins using latex peptidases-Reference-Cited by-同舟云学术

Allergenicity reduction of cow’s milk proteins using latex peptidases

Published:2019-06 Issue: Volume:284 Page:245-253
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Oliveira João P.B.,Candreva Angela María,Rizzo Gastón,Ramos Márcio V.,Oliveira Jefferson S.,Oliveira Hermógenes D.,Ary Maria B.,Docena Guillermo,Freitas Cleverson D.T.

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação Cearense de Apoio ao Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Milk processing as a tool to reduce cow’s milk allergenicity: A mini-review;Bu;Dairy Science & Technology,2013

5. The major soybean allergen Gly m Bd 28K induces hypersensitivity reactions in mice sensitized to cow’s milk proteins;Candreva;Journal of Agricultural and Food Chemistry,2016

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