Effect of laccase-catalyzed cross-linking on the structure and allergenicity of Paralichthys olivaceus parvalbumin mediated by propyl gallate
Lv, Liangtao, Tian, Shenglan, Ahmed, Ishfaq, Ramesh Pavase, Tushar, Lin, Hong, Xu, Lili, Li, Zhenxing, Liu, FenghaiVolume:
297
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.124972
Date:
November, 2019
File:
PDF, 4.87 MB
2019
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