Effect of laccase-catalyzed cross-linking on the structure and allergenicity of Paralichthys olivaceus parvalbumin mediated by propyl gallate

Clicks: 239
ID: 25967
2019
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Ranked #213 of 341 articles by views in Food chemistry

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Abstract
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Reference Key
lv2019effectfood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Lv, L.
Journal Food chemistry
Year 2019
DOI
10.1016/j.foodchem.2019.124972
URL
Keywords Keywords not found

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