peanut flour

Peanut flour aggregation with polyphenolic extracts derived from peanut skin inhibits IgE binding capacity and attenuates RBL-2H3 cells degranulation via MAPK signaling pathway

June 21, 2018

Bansode RR1, Plundrich NJ2, Randolph PD1, Lila MA2, Williams LL3. Peanut flour aggregation with polyphenolic extracts derived from peanut skin inhibits IgE binding capacity and attenuates RBL-2H3 cells degranulation via MAPK signaling pathway. Food Chem. 2018 Oct 15;263:307-314. doi: 10.1016/j.foodchem.2018.05.007. Epub 2018 May 3. Author information 1 Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, […]