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	Influence of heat treatment on the structure and core IgE-binding epitopes of rAra h 2.02
	Cai, Qin[1]; Zhang, Wen-ju[2]; Zhu, Qing-qing[3]; Chen, Qin[4]
刊名	FOOD CHEMISTRY
	2016
卷号	202页码:404-408
关键词	Allergen Core IgE-binding epitope Heat treatment Peanut (Arachis hypogaea) rAra h 2.02
ISSN号	0308-8146
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2236197
专题	上海大学
作者单位	1.[1]Shanghai Univ, Shanghai Key Lab Bioenergy Crops, Sch Life Sci, Shanghai, Peoples R China. 2.Shanghai Genechem Co Ltd, Shanghai, Peoples R China. 3.[2]Shanghai Univ, Shanghai Key Lab Bioenergy Crops, Sch Life Sci, Shanghai, Peoples R China. 4.[3]Shanghai Univ, Shanghai Key Lab Bioenergy Crops, Sch Life Sci, Shanghai, Peoples R China. 5.[4]Shanghai Univ, Shanghai Key Lab Bioenergy Crops, Sch Life Sci, Shanghai, Peoples R China.
推荐引用方式 GB/T 7714	Cai, Qin[1],Zhang, Wen-ju[2],Zhu, Qing-qing[3],et al. Influence of heat treatment on the structure and core IgE-binding epitopes of rAra h 2.02[J]. FOOD CHEMISTRY,2016,202:404-408.
APA	Cai, Qin[1],Zhang, Wen-ju[2],Zhu, Qing-qing[3],&Chen, Qin[4].(2016).Influence of heat treatment on the structure and core IgE-binding epitopes of rAra h 2.02.FOOD CHEMISTRY,202,404-408.
MLA	Cai, Qin[1],et al."Influence of heat treatment on the structure and core IgE-binding epitopes of rAra h 2.02".FOOD CHEMISTRY 202(2016):404-408.

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