Effects of fermentation by Lactobacillus casei on the antigenicity and allergenicity of four bovine milk proteins

作者：Jing Shi, Yongkang Luo, Yang Xiao, Zheng Li, Qian Xu, Minjing Yao · 发表于：International Dairy Journal · 年份：2013 · DOI：10.1016/j.idairyj.2013.10.010 · 被引用次数：76 · 研究领域：Food Allergy and Anaphylaxis Research、Probiotics and Fermented Foods、Protein Hydrolysis and Bioactive Peptides