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1 Ergebnisse
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How proteins aggregate can reduce allergenicity: Comparison..:
Claude, Mathilde
;
Bouchaud, Grégory
;
Lupi, Roberta
...
info:eu-repo/semantics/altIdentifier/doi/10.1021/acs.jafc.7b00676. , 2017
Link:
https://hal.science/hal-01605880
RT Journal T1 <Title>How proteins aggregate can reduce allergenicity: Comparison of ovalbumins heated under opposite electrostatic conditions</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftunivnantes:oai:HAL:hal-01605880v1&Exemplar=1&LAN=DE A1 Claude, Mathilde A1 Bouchaud, Grégory A1 Lupi, Roberta A1 Castan, Laure A1 Tranquet, Olivier A1 Denery-Papini, Sandra A1 Bodinier, Marie A1 Brossard, Chantal PB HAL CCSD; American Chemical Society YR 2017 K1 thermal treatment K1 France ‡ KEYWORDS: aggregation K1 Nantes K1 food structure K1 egg allergy K1 aggregation K1 INRA K1 UR 1268 Biopolymers Interactions Assemblies K1 [SDV]Life Sciences [q-bio] JF info:eu-repo/semantics/altIdentifier/doi/10.1021/acs.jafc.7b00676 LK http://dx.doi.org/https://hal.science/hal-01605880 DO https://hal.science/hal-01605880 SF ELIB - SuUB Bremen
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