Linking Peanut Allergenicity to the Processes of Maturation, Curing, and Roasting-Reference-Cited by-同舟云学术

Linking Peanut Allergenicity to the Processes of Maturation, Curing, and Roasting

Published:2003-06-18 Issue:15 Volume:51 Page:4273-4277
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chung Si-Yin¹,Butts Christopher L.¹,Maleki Soheila J.¹,Champagne Elaine T.¹

Affiliation:

1. Southern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, 1100 Robert E. Lee Boulevard, New Orleans, Louisiana 70124, and National Peanut Research Laboratory, Agricultural Research Service, United States Department of Agriculture, Dawson, Georgia 31742

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf021212d

Reference22 articles.

1. Defining Roasted Peanut Flavor Quality. Part 2. Correlation of GC Volatiles and Sensory Flavor Attributes

2. The effects of roasting on the allergenic properties of peanut proteins

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