Structural Property, Immunoreactivity and Gastric Digestion Characteristics of Glycated Parvalbumin from Mandarin Fish (<i>Siniperca chuaisi</i>) during Microwave-Assisted Maillard Reaction.

Foods · 2022 · PMC9818276 · PMID 36613268

Europe PMC DOI

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an obvious trendno p-value reported

Recently, an obvious trend arose to use the Maillard reaction to reduce protein-induced food allergy.

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