Changes in IgE binding capacity, structure, physicochemical properties of peanuts through fermentation with Bacillus natto and Lactobacillus plantarum along with autoclave pretreatment
Xiaowen Pi, Guiming Fu, Yili Yang, Yin Wan, Mingyong Xie
Topics & Concepts
Lactobacillus plantarumFood scienceChemistryHypoallergenicFermentationBacillus cereusBiologyBacteriaAllergenLactic acidAllergyGeneticsImmunologyFood Allergy and Anaphylaxis ResearchProbiotics and Fermented FoodsViral gastroenteritis research and epidemiology