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The Differences in Protein Degradation and Sensitization Reduction of Mangoes between Juices and Pieces Fermentation
Given the allergic reaction caused by mangoes, nonthermal food technologies for allergenicity reduction are urgently desired. This study aimed to assess the impact of kombucha fermentation on the allergenicity of mangoes. The total proteins, soluble proteins, peptides, amino acid nitrogen, the SDS–P...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529661/ https://www.ncbi.nlm.nih.gov/pubmed/37761174 http://dx.doi.org/10.3390/foods12183465 |