烘烤
过敏原
食品科学
化学
单体
生物
过敏
免疫学
有机化学
物理化学
聚合物
作者
Ying Zhang,Qin Geng,Min Song,Xin Li,Anshu Yang,Ping Tong,Zhihua Wu,Hongbing Chen
出处
期刊:Food & Function
[The Royal Society of Chemistry]
日期:2024-01-01
被引量:2
摘要
Allergen monomers in roasted peanut showed changed structure and potential allergenicity compared with those in raw peanut, and that conformational structure plays a crucial role in potential allergenicity of allergen monomers.
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