Mostrando 2 resultados de: 2
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Subtipo de publicación
Article(2)
Área de conocimiento
Inmunología(1)
Año de Publicación
2008(2)
Origen
scopus(2)
Immunoreactivity reduction of soybean meal by fermentation, effect on amino acid composition and antigenicity of commercial soy products
ArticleAbstract: Food allergy has become a public health problem that continues to challenge both the consumer and thPalabras claves:fermentation, microbial proteolysis, hypoallergenic foods, antigenicity, GLYCINE MAX, Ige immunoreactivity, protien, food allergy, soybeanAutores:Cristina Martínez-Villaluenga, Gonzalez De Mejia E., Juana Frias, Song Y.S., Vidal-Valdeverde C.Fuentes:scopusQuantification of human IgE immunoreactive soybean proteins in commercial soy ingbkp_redients and products
ArticleAbstract: The objective of this study was the detection and quantification of human IgE immunoreactive soybeanPalabras claves:Allergen quantification, Immunoreactivity, Sandwich ELISA, Soy ingbkp_redients, Soybean productsAutores:Cristina Martínez-Villaluenga, Gonzalez De Mejia E., Song Y.S.Fuentes:scopus