Evaluation of the sensitivity of Moroccans to shrimp tropomyosin and effect of heating and enzymatic treatments
Author:
Affiliation:
1. Faculty of Sciences & Techniques, Laboratory of Bioactive Molecules (LMBSF), University Sidi Mohamed Ben Abdellah, Fez, Morocco
Funder
Moroccan National Center for Scientific and techniques Research
Publisher
Informa UK Limited
Subject
Agronomy and Crop Science,Immunology,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/09540105.2017.1323187
Reference44 articles.
1. PO-0997 Food Allergy In South Of Tunisia
2. Heat and pressure treatments effects on peanut allergenicity
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