Effect of transglutaminase cross-linking on the allergenicity of tofu based on a BALB/c mouse model

Food Funct., 2019, Accepted ManuscriptDOI: 10.1039/C9FO02376C, PaperJing Bai, Junyu Hui, Qiaoling Lu, Anshu Yang, Juanli Yuan, Jinyan Gao, Zhihua Wu, Xin Li, Ping Tong, Hongbing ChenSoybean products are limited in terms of safe consumption because of the sensitization of raw materials. In this study, the allergenicity of cross-linked tofu with microbial transglutaminase (MTG) was evaluated...The content of this RSS Feed (c) The Royal Society of Chemistry

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