Studies on the Reaction of trans-2-Heptenal with Peanut Proteins
Author:
Affiliation:
1. Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf502501f
Reference31 articles.
1. Souci, S. W.; Fachmann, W.; Kraut, H.Food Composition and Nutrition Tables,7th ed.MedPharm Scientific Publishers:Stuttgart, Germany, 2008; p397.
2. Effects of cooking methods on peanut allergenicity
3. IDENTIFICATION AND QUANTIFICATION OF MAJOR PEANUT ALLERGENS (IN CHINA) WITH IGE-BINDING PROPERTY
4. Boiling peanut Ara h 1 results in the formation of aggregates with reduced allergenicity
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