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Ruiyi Cai1, Chin-Ping Tan2, Oi-Ming Lai3
1Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China.
冷血 (CAP) 通过改变其结构并改善肠道健康,有效降低素 (CN) 的过敏性. 这种创新的方法显示了通过调节免疫反应和肠道微生物群来管理食物过敏的希望.
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