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Fan Zhu1,2, Shuwen He1, Ce Ni1

  • 1School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China.

Food chemistry: X
|February 7, 2024
PubMed
概括

米可以通过与MHC-II分子结合来增强免疫力. 特定的氨基酸和糖化增强了这种免疫反应,为功能性食物的发展提供了基础.