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

Fuente: PubMed

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Détails bibliographiques
Auteurs principaux:	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
Langue:	en
Publié:	Food research international (Ottawa, Ont.) 2026
Sujets:	Animals Glycosylation Penaeidae Allergens Food Handling Epitopes Immunoglobulin E Shellfish Hypersensitivity Shellfish Humans Immunoglobulin G Lysine Asparagine
Accès en ligne:	Acceder al recurso
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

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