Electrophoretic Behavior in Relation to the Structural Integrity of Codfish Parvalbumin upon Heat Treatment
Author:
Affiliation:
1. TI Food and Nutrition, P.O. Box 557, 6700 AN, Wageningen, The Netherlands
2. Food Allergy Research and Resource Program, Food Science and Technology, University of Nebraska—Lincoln, Lincoln, Nebraska 68583, United States
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf505990h
Reference38 articles.
1. Epidemiology of food allergy
2. Fish Allergy: In Review
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