Fish muscle processing into seafood products reduces β-parvalbumin allergenicity

Fish muscle processing into seafood products reduces β-parvalbumin allergenicity

7 pags., 5 figs., 1 tab.

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Bibliographic Details
Main Authors: Pérez-Tavarez, Raquel, Moreno Conde, Helena María, Borderías, A. Javier, Loli-Ausejo, David, Pedrosa, María, Hurtado, José L., Rodríguez-Pérez, Rosa, Gasset, M.
Other Authors: Ministerio de Economía y Competitividad (España)
Format: artículo biblioteca
Published: Elsevier 2021-12-01
Subjects:Fish processing, Seafood products, Fish allergy, IgE, β-Parvalbumin,
Online Access:http://hdl.handle.net/10261/255958
http://dx.doi.org/10.13039/501100003329
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Summary:7 pags., 5 figs., 1 tab.

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