Influence of the Maillard Reaction on the Allergenicity of Food Proteins and the Development of Allergic Inflammation
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Title
Influence of the Maillard Reaction on the Allergenicity of Food Proteins and the Development of Allergic Inflammation
Authors
Keywords
Maillard reaction, Food allergens, Advanced glycation end products (AGEs), Pattern recognition receptors, Gut microbiome
Journal
CURRENT ALLERGY AND ASTHMA REPORTS
Volume 19, Issue 1, Pages -
Publisher
Springer Nature
Online
2019-01-28
DOI
10.1007/s11882-019-0834-x
References
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