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Purification and immunoglobulin E epitopes identification of low molecular weight glutenin:an allergen in Chinese wheat

Yanbo Wang Yihang Tong Jinru Zhou Dong Yang Linglin Fu

食品科学与人类健康(英文)2023，Vol.12Issue(3)：P.720-727,8.

食品科学与人类健康(英文)2023，Vol.12Issue(3)：P.720-727,8.DOI:10.1016/j.fshw.2022.09.005

Purification and immunoglobulin E epitopes identification of low molecular weight glutenin:an allergen in Chinese wheat

Yanbo Wang ¹Yihang Tong ¹Jinru Zhou ¹Dong Yang ²Linglin Fu¹

作者信息

1. Food Safety Key Laboratory of Zhejiang Province,School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018,China
2. College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China
折叠

摘要

关键词

Triticum aestivum/Allergen/Low molecular weight glutenin(LMW-GS)/Immunological tools

分类

农业科技

引用本文复制引用

Yanbo Wang,Yihang Tong,Jinru Zhou,Dong Yang,Linglin Fu..Purification and immunoglobulin E epitopes identification of low molecular weight glutenin:an allergen in Chinese wheat[J].食品科学与人类健康(英文),2023,12(3):P.720-727,8.

基金项目

financially supported by the State Key Research and Development Plan(2019YFC1605002)。（2019YFC1605002）

食品科学与人类健康(英文)

OACSCD

ISSN：2097-0765

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