Fish muscle processing into seafood products reduces β-parvalbumin allergenicity
- Pérez-Tavarez, R.
- Moreno, H.M.
- Borderias, J.
- Loli-Ausejo, D.
- Pedrosa, M.
- Hurtado, J.L.
- Rodriguez-Pérez, R.
- Gasset, M.
Aldizkaria:
Food Chemistry
ISSN: 1873-7072, 0308-8146
Argitalpen urtea: 2021
Alea: 364
Mota: Artikulua