Influence of the Maillard Reaction on the Allergenicity of Food Proteins and the Development of Allergic Inflammation

被引：0
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作者：
Masako Toda
Michael Hellwig
Thomas Henle
Stefan Vieths
机构：
[1] Tohoku University,Laboratory of Food and Biomolecular Science, Graduate School of Agricultural Science
[2] Technische Universität Dresden,Chair of Food Chemistry
[3] Research Group “Molecular Allergology”,undefined
[4] Paul-Ehrlich-Institut,undefined
来源：
Current Allergy and Asthma Reports | 2019年 / 19卷
关键词：
Maillard reaction; Food allergens; Advanced glycation end products (AGEs); Pattern recognition receptors; Gut microbiome;
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