Covalent conjugation with polyphenol reduced the sensitization of walnut and ameliorated allergy by enhancing intestinal epithelial barrier in mice

作者：Jing Ma, Pengyan Tong, Qiwen Chen, Jing Liu, Huzhong Li, Fangyu Long · 发表于：Food Chemistry · 年份：2023 · DOI：10.1016/j.foodchem.2023.138191 · 被引用次数：31 · 研究领域：Food Allergy and Anaphylaxis Research、Contact Dermatitis and Allergies、Allergic Rhinitis and Sensitization