Reduction of Milk Protein Antigenicity by Enzymatic Hydrolysis and Fermentation. A Review
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DOI: 10.1080/87559129.2019.1701010
Abstract: ABSTRACT Cow milk proteins are among the major food allergens. Reducing their antigenicity through enzymatic hydrolysis and microbial fermentation has received much attention. Both treatments are based on proteolysis of milk protein and deactivation of… read more here.
Keywords: milk; enzymatic hydrolysis; antigenicity enzymatic; milk protein ... See more keywords