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Efficient reduction ofβ-lactoglobulin allergenicity in milk using Clostridium tyrobutyricum Z816

Qianru Zhao Yuwei Wang Zhengming Zhu Quanyu Zhao Liying Zhu Ling Jiang

食品科学与人类健康(英文)2023，Vol.12Issue(3)：P.809-816,8.

食品科学与人类健康(英文)2023，Vol.12Issue(3)：P.809-816,8.DOI:10.1016/j.fshw.2022.09.016

Efficient reduction ofβ-lactoglobulin allergenicity in milk using Clostridium tyrobutyricum Z816

Qianru Zhao ¹Yuwei Wang ²Zhengming Zhu ²Quanyu Zhao ³Liying Zhu ⁴Ling Jiang²

作者信息

1. College of Biotechnology and Pharmaceutical Engineering,State Key Laboratory of Materials-Oriented Chemical Engineering,Nanjing Tech University,Nanjing 210009,China College of Food Science and Light Industry,Nanjing Tech University,Nanjing 210009,China
2. College of Food Science and Light Industry,Nanjing Tech University,Nanjing 210009,China
3. School of Pharmaceutical Sciences,Nanjing Tech University,Nanjing 211816,China
4. School of Chemistry and Molecular Engineering,Nanjing Tech University,Nanjing 210009,China
折叠

摘要

关键词

Milk allergy/β-Lactoglobulin/Clostridium tyrobutyricum/Permeabilized bacteria

分类

轻工纺织

引用本文复制引用

Qianru Zhao,Yuwei Wang,Zhengming Zhu,Quanyu Zhao,Liying Zhu,Ling Jiang..Efficient reduction ofβ-lactoglobulin allergenicity in milk using Clostridium tyrobutyricum Z816[J].食品科学与人类健康(英文),2023,12(3):P.809-816,8.

基金项目

supported by the National Key R&D Program of China(2017YFC1600404) （2017YFC1600404）

the National Natural Science Foundation of China(31922070,22008114) （31922070,22008114）

the Natural Science Foundation of Jiangsu Province(BK20180038,BK20200684)。（BK20180038,BK20200684）

食品科学与人类健康(英文)

OACSCD

ISSN：2097-0765

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