Effectiveness of enzymatic hydrolysis for reducing the allergenic potential of legume by-products

The interest in agri-food residues and their valorization has grown considerably, and many of them are today considered to be valuable, under-exploited sources of different compounds and notably proteins. Despite the beneficial properties of legumes by-products, there are also some emerging risks to...

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Detalles Bibliográficos
Autores principales: Calcinai, Luisa, Bonomini, Maria Giulia, Leni, Giulia, Faccini, Andrea, Puxeddu, Ilaria, Giannini, Daiana, Petrelli, Fiorella, Prandi, Barbara, Sforza, Stefano, Tedeschi, Tullia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9547019/
https://www.ncbi.nlm.nih.gov/pubmed/36207409
http://dx.doi.org/10.1038/s41598-022-21296-z

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9547019/
https://www.ncbi.nlm.nih.gov/pubmed/36207409
http://dx.doi.org/10.1038/s41598-022-21296-z

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