Combined glycosylation processing reduces immunoreactivity of litopenaeus vannamei matrix by modifying allergen epitopes and improves edible quality.

Fuente: PubMed

Saved in:

Bibliographic Details
Main Authors:	Liu, Meng, Huang, Xin-Yi, Sun, Qi-Fei, Sun, Zhao-Min, Huan, Fei, Yang, Yang, Chen, Gui-Xia, Liu, Qing-Mei, Liu, Hong, Liu, Guang-Ming
Format:	Artículo científico
Language:	en
Published:	Food research international (Ottawa, Ont.) 2026
Subjects:	Animals Glycosylation Penaeidae Allergens Food Handling Epitopes Immunoglobulin E Shellfish Hypersensitivity Shellfish Humans Immunoglobulin G Lysine Asparagine
Online Access:	Acceder al recurso
Tags:	Add Tag No Tags, Be the first to tag this record!

Internet