Immunoreactivity reduction of soybean meal by fermentation, effect on amino acid composition and antigenicity of commercial soy products

Article

Abstract: Food allergy has become a public health problem that continues to challenge both the consumer and th

Palabras claves:

fermentation, microbial proteolysis, hypoallergenic foods, antigenicity, GLYCINE MAX, Ige immunoreactivity, protien, food allergy, soybean

Autores:

Cristina Martínez-Villaluenga, Gonzalez De Mejia E., Juana Frias, Song Y.S., Vidal-Valdeverde C.

Fuentes:

scopus