食品加工对食物过敏原的结构和致敏特性的影响。
Impact of food processing on the structural and allergenic properties of food allergens.
作者信息
Mills E N Clare, Sancho Ana I, Rigby Neil M, Jenkins John A, Mackie Alan R
机构信息
Institute of Food Research, Norwich Research Park, Colney Norwich, NR4 7UA UK.
出版信息
Mol Nutr Food Res. 2009 Aug;53(8):963-9. doi: 10.1002/mnfr.200800236.
PMID:19603402
Abstract
This article reviews recent studies that address one of the major unanswered questions in food allergy research: what attributes of food or food proteins contribute to or enhance food allergenicity?
摘要
本文综述了近期的一些研究，这些研究探讨了食物过敏研究中一个主要的未解决问题：食物或食物蛋白的哪些特性会导致或增强食物致敏性？
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