Mostrando 2 resultados de: 2
Filtros aplicados
Subtipo de publicación
Article(2)
Área temáticas
Microorganismos, hongos y algas(2)
Alimentación y bebidas(1)
Farmacología y terapéutica(1)
Fisiología humana(1)
Tecnología alimentaria(1)
Año de Publicación
2008(2)
Origen
scopus(2)
Immunoreactivity and amino acid content of fermented soybean products
ArticleAbstract: Food allergy has become a public health problem that continues to challenge both the public and thePalabras claves:amino acids, Antigenicity, Fermentation, Genic foods, Hypoaller, Ige immunoreactivity, Immunoreactivity, soybeanAutores:Cristina Martínez-Villaluenga, Gonzalez De Mejia E., Juana Frias, Vidal‐Valverde C., Young S.S.Fuentes:scopusPurification, thermal stability, and antigenicity of the immunodominant soybean allergen P34 in soy cultivars, ingbkp_redients, and products
ArticleAbstract: Protein P34 (Gly m Bd 30K) is the immunodominant allergen in soybean (Glycine max L.). The objectivePalabras claves:Antigenicity, Gly m Bd 30K/P34, Soy products, Soybean genotypes, Thermal stabilityAutores:Cristina Martínez-Villaluenga, Gonzalez De Mejia E., Wilson S.Fuentes:scopus