Proteomic profiling of major peanut allergens and their post-translational modifications affected by roasting

HIGHLIGHTS

• who: Teodora u0110ukiu0107 and collaborators from the University of Belgrade-Faculty of Chemistry, Department of Biochemistry and Centre of Excellence for Waehringer Guertel, Vienna, Austria have published the Article: Proteomic Profiling of Major Peanut Allergens and Their Post-Translational Modifications Affected by Roasting, in the Journal: Foods 2022, 11, 3993. of 22/Nov/2021
• what: This study provides a better understanding of how roasting impacts the profile of and provides a good foundation for further exploration of PTMs. In the study , carbamoylation was studied only from the 1D gel, and urea was not used in . . .
  

   

  

  If you want to have access to all the content you need to log in!

  Thanks :)

  Username or E-mail:

  If you don't have an account, you can create one here.