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    Effects of different ohmic heating treatments on parvalbumin structure and reduction of allergenicity in Japanese eel (Anguilla japonica)

    Effects of different ohmic heating treatments on parvalbumin structure and reduction of allergenicity in Japanese eel (Anguilla japonica) by Li, Xiaomin, Deng, Yun, Qiu, Weiqiang, Feng, Yuhui, Jin, Yingshan, Chen, Lanming, Li, Li, Wang, Ashily Ling, Tao, Ningping, Jin, Yinzhe

    Published in Food chemistry
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