Fish muscle processing into seafood products reduces β-parvalbumin allergenicity
7 pags., 5 figs., 1 tab.
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| Main Authors: | , , , , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Published: |
Elsevier
2021-12-01
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| 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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