Purification and Characterization of Parvalbumins, the Major Allergens in Red Stingray (Dasyatis akajei)-Reference-Cited by-同舟云学术

Purification and Characterization of Parvalbumins, the Major Allergens in Red Stingray (Dasyatis akajei)

Published:2010-12-01 Issue:24 Volume:58 Page:12964-12969
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cai Qiu-Feng¹²,Liu Guang-Ming¹,Li Teng²,Hara Kenji³,Wang Xi-Chang²,Su Wen-Jin¹,Cao Min-Jie¹

Affiliation:

1. College of Biological Engineering, Key Laboratory of Science and Technology for Aquaculture and Food Safety, Jimei University, Jimei, Xiamen, China, 361021

2. College of Food Science, Shanghai Ocean University, Shanghai, China, 201306

3. Faculty of Fisheries, Nagasaki University, Nagasaki, Japan, 852-8521

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf103316h

Reference35 articles.

1. Fish consumption, blood docosahexaenoic acid and chronic diseases in Chinese rural populations

2. Prevalence of self-reported food allergy in American adults and use of food labels

3. Fish allergy in childhood

4. Isolation of Purified Allergens (Cod) by Isoelectric Focusing

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