SCOPUS 정보 검색 플랫폼

Volumn 9, Issue 3, 2018, Pages 1899-1909

Degradation of major allergens and allergenicity reduction of soybean meal through solid-state fermentation with microorganisms

(7) Yang, Anshu a Zuo, Lingling a Cheng, Youfei a Wu, Zhihua a Li, Xin a Tong, Ping a Chen, Hongbing a

a NANCHANG UNIVERSITY (China)

Author keywords

[No Author keywords available]

Indexed keywords

ALLERGENS; AMINO ACIDS; BACTERIOLOGY; BIODEGRADATION; CHROMATOGRAPHY; ELECTROSPRAY IONIZATION; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IONIZATION OF LIQUIDS; LIQUIDS; MASS SPECTROMETRY; MIXTURES; MOLECULAR WEIGHT; MOLECULAR WEIGHT DISTRIBUTION; ORGANIC POLYMERS; SIZE EXCLUSION CHROMATOGRAPHY; YEAST;

BINDING CAPACITIES; CAPILLARY LIQUID CHROMATOGRAPHY; COMPETITIVE INHIBITION; FERMENTED SOYBEANS; LACTOBACILLUS CASEI; LOW MOLECULAR WEIGHT; SOLID-STATE FERMENTATION; TOTAL AMINO ACID CONTENTS;

LIQUID CHROMATOGRAPHY;

ALLERGEN; IMMUNOGLOBULIN E; SOYBEAN PROTEIN;

ANIMAL; BACILLUS SUBTILIS; BAGG ALBINO MOUSE; FEMALE; FERMENTATION; FOOD ALLERGY; FOOD CONTROL; FOOD HANDLING; HUMAN; IMMUNOLOGY; LACTOBACILLUS CASEI; MALE; METABOLISM; MICROBIOLOGY; SOYBEAN; YEAST;

ALLERGENS; ANIMALS; BACILLUS SUBTILIS; FEMALE; FERMENTATION; FOOD HANDLING; FOOD HYPERSENSITIVITY; FOOD MICROBIOLOGY; HUMANS; IMMUNOGLOBULIN E; LACTOBACILLUS CASEI; MALE; MICE, INBRED BALB C; SOYBEAN PROTEINS; SOYBEANS; YEASTS;

EID: 85044182930 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c7fo01824j Document Type: Article

Times cited : (95)

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