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Insight into the Mechanism of Reduced IgG/IgE Binding Capacity in Ovalbumin as Induced by Glycation with Monose Epimers through Liquid Chromatography and High-Resolution Mass Spectrometry.
Yang, Yipeng; Liu, Guangxian; Tu, Zongcai; Wang, Hui; Hu, Yueming; Mao, Jihua; Zhang, Jingjing.
Afiliação
  • Yang Y; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
  • Liu G; Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, China.
  • Tu Z; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
  • Wang H; Engineering Research Center of Freshwater Fish High-Value Utilization of Jiangxi Province, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
  • Hu Y; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
  • Mao J; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
  • Zhang J; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
J Agric Food Chem ; 68(22): 6065-6075, 2020 Jun 03.
Article em En | MEDLINE | ID: mdl-32396375
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Imunoglobulina E / Imunoglobulina G / Ovalbumina / Hipersensibilidade a Ovo Limite: Animals / Humans Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Imunoglobulina E / Imunoglobulina G / Ovalbumina / Hipersensibilidade a Ovo Limite: Animals / Humans Idioma: En Ano de publicação: 2020 Tipo de documento: Article