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Effects of enzymatic treatments on the hydrolysis and antigenicity reduction of natural cow milk
Cow milk (CM) allergy is one of the most common food allergies worldwide; the most abundant CM proteins, such as casein (CN), β‐lactoglobulin (β‐LG), and ɑ‐lactalbumin (ɑ‐LA), are all potentially allergenic. Reducing the antigenicity of CM continues to be a major challenge. However, previous studies...
| Autores principales: | , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7866585/ https://www.ncbi.nlm.nih.gov/pubmed/33598181 http://dx.doi.org/10.1002/fsn3.2066 |