Effects of buffer additives and thermal processing methods on the solubility of shrimp (Penaeus monodon) proteins and the immunoreactivity of its major allergen-Reference-Cited by-同舟云学术

Effects of buffer additives and thermal processing methods on the solubility of shrimp (Penaeus monodon) proteins and the immunoreactivity of its major allergen

Published:2016-06 Issue: Volume:200 Page:146-153
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lasekan Adeseye O.^ORCID,Nayak Balunkeswar^ORCID

Funder

NIFA

Maine Agricultural and Forest Experiment Station

University of Maine

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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