https://www.selleckchem.com/pr....oducts/hsp990-nvp-hs
The analysis of 22 commercial products enabled the identification of lupine gamma-conglutin in four bakery samples and soybean trypsin-inhibitor in five sausages, and further differentiated autoclaved from other milder thermally treated products. Generally, the immunoreactivity of target proteins was reduced by all the tested thermal treatments, though at a higher extent after autoclaving, being slightly altered by the food matrix.Skin is a complex and dynamic organ that provides a protective interface between theexternal envi
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