Open AccessThe immunoreactivity of Cra a 4 decreased after Maillard reaction with xylose and glucose
Author(s) -
Meng Li,
Fei Huan,
Jianhua Zhang,
Lei Huang,
Lei Yu,
Tian-Liang Bai,
Jingyu Zhang,
Yang Yang,
Guixia Chen,
Guangming Liu
Publication year - 2022
Publication title -
food materials research
Language(s) - English
Resource type - Journals
ISSN - 2771-4683
DOI - 10.48130/fmr-2022-0013
Subject(s) - maillard reaction , hypoallergenic , xylose , chemistry , glycation , food science , biochemistry , allergen , allergy , biology , fermentation , immunology , receptor