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Maillard Reaction with Ribose, Galacto-oligosaccharide or Chitosan-oligosaccharide Reduced the Allergenicity of Shrimp Tropomyosin by Inducing Conformational Changes
Fu, Linglin, Wang, Chong, Wang, Jinbao, Ni, Saiqiao, Wang, YanboLanguage:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.09.068
Date:
September, 2018
File:
PDF, 650 KB
english, 2018