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	Maillard reaction with ribose, galacto-oligosaccharide or chitosan-oligosaccharide reduced the allergenicity of shrimp tropomyosin by inducing conformational changes
	Fu, Linglin[1,2]; Wang, Chong[1]; Wang, Jinbao[1]; Ni, Saiqiao[1]; Wang, Yanbo[1,2]
	2019
卷号	274页码:789
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5880864
专题	浙江工商大学
作者单位	1.[1] Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, China 2.[2] Zhejiang Engineering Institute of Food Quality and Safety, Zhejiang Gongshang University, Hangzhou, 310018, China
推荐引用方式 GB/T 7714	Fu, Linglin[1,2],Wang, Chong[1],Wang, Jinbao[1],et al. Maillard reaction with ribose, galacto-oligosaccharide or chitosan-oligosaccharide reduced the allergenicity of shrimp tropomyosin by inducing conformational changes[J],2019,274:789.
APA	Fu, Linglin[1,2],Wang, Chong[1],Wang, Jinbao[1],Ni, Saiqiao[1],&Wang, Yanbo[1,2].(2019).Maillard reaction with ribose, galacto-oligosaccharide or chitosan-oligosaccharide reduced the allergenicity of shrimp tropomyosin by inducing conformational changes.,274,789.
MLA	Fu, Linglin[1,2],et al."Maillard reaction with ribose, galacto-oligosaccharide or chitosan-oligosaccharide reduced the allergenicity of shrimp tropomyosin by inducing conformational changes".274(2019):789.

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