Heat treatment and enzymatic hydrolysis induce distinct physicochemical modifications of cow's and camel milk proteins, affecting their allergenicity in different ways

被引：0
|
作者：
Maryniak, N. Z. [1 ]
Nielsen, S. D. [2 ,3 ]
Larsen, L. B. [2 ,3 ]
Sancho, A., I [1 ]
Lo, L. [4 ]
Hansen, E. B. [1 ]
Bogh, K. L. [1 ]
机构：
[1] Tech Univ Denmark, Natl Food Inst, Lyngby, Denmark
[2] Aarhus Univ, Fac Sci & Technol, Dept Food Sci, Aarhus, Denmark
[3] Aarhus Univ, CiFOOD Aarhus Univ Ctr Innovat Food Res, Aarhus, Denmark
[4] Ausnutria Dairy China Co Ltd, Changsha, Peoples R China
来源：
ALLERGY | 2021年 / 76卷
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D O I：
暂无
中图分类号：
R392 [医学免疫学];
学科分类号：
100102 ;
摘要：
805
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收藏
页码：352 / 352
页数：1
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