A Preliminary Study on Cross-Reactivity of Heat-Treated Quail and Hen’s Egg White Proteins in Young Children

We investigated the effects of different types of heat treatments on hen’s egg white (HEw) and quail egg white (QEw) proteins and their cross-reactivity in young children. Crude extracts of raw and water-boiled HEw and QEw and commercially developed stone-baked HEw were prepared. Sodium dodecyl sulf...

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Detalles Bibliográficos
Autores principales: Lee, Jeongmin, Gantulga, Purevsan, Lee, Changhoon, Jeong, Kyunguk, Lee, Eunjoo, Lee, Sooyoung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8308246/
https://www.ncbi.nlm.nih.gov/pubmed/34202741
http://dx.doi.org/10.3390/nu13072172

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8308246/
https://www.ncbi.nlm.nih.gov/pubmed/34202741
http://dx.doi.org/10.3390/nu13072172

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