Effect of Processing on the Structure and Allergenicity of Peanut Allergen Ara h 2 Roasted in a Matrix-Reference-Cited by-同舟云学术

Effect of Processing on the Structure and Allergenicity of Peanut Allergen Ara h 2 Roasted in a Matrix

Author:

Chang Xuejiao¹²,Zhou Xiaoya¹²,Tang Yu¹²,Zhang Ying¹²,Yuan Juanli¹³,Li Xin¹²,Yang Anshu¹⁴,Tong Ping¹²,Wu Zhihua¹⁴^ORCID,Chen Hongbing¹⁴^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China

2. College of Food Science and Technology, Nanchang University, Nanchang 330031, China

3. School of Pharmaceutical Science, Nanchang University, Nanchang 330006, China

4. Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China

Funder

State Key Laboratory of Food Science and Technology

National Natural Science Foundation of China

Natural Science Foundation of Jiangxi Province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

Reference51 articles.

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