{"@type":"Dataset","go_id":["https://identifiers.org/GO:0008652","https://identifiers.org/GO:0009058","https://identifiers.org/GO:0006113","https://identifiers.org/GO:0005737"],"go_kw":["amino acid biosynthesis","biosynthesis","fermentation","cytoplasm"],"integmet_study":"MTBLS3950","mesh_chemical_id":["https://identifiers.org/mesh:D014633","https://identifiers.org/mesh:D009842","https://identifiers.org/mesh:D007532","https://identifiers.org/mesh:D010649","https://identifiers.org/mesh:D014364"],"mesh_chemical_pubtator_kw":["L-valine","oligopeptides","L-isoleucine","L-phenylalanine","L-tryptophan"],"mesh_gene_id":["https://identifiers.org/ncbigene:106449582"],"mesh_gene_pubtator_kw":["oleosin-B2"],"ncbi_taxonomy_id":["https://identifiers.org/taxonomy:4932"],"ncbi_taxonomy_pubtator_kw":["Saccharomyces cerevisiae"],"source_id":"https://identifiers.org/metabolights:MTBLS3950","study_findings":"Fermentation reduces allergenicity and increases nutritional properties of bee pollen.","study_observation":"Allergens in natural and fermented Brassica napus bee pollen.","study_summary":"Allergen reduction in fermented bee pollen.","study_title_original":"A Combined Proteomic and Metabolomic Strategy for Allergens Characterization in Natural and Fermented <em>Brassica napus</em> Bee Pollen"}