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Published in 2019 at "European Food Research and Technology"
DOI: 10.1007/s00217-019-03402-0
Abstract: Tropomyosin (TM), acting as heat-stable protein, has a high homology of amino acid sequences with different sensitizations. Fish belongs to vertebrate and its TM owns less allergenicity, whereas shrimp and clam belong to invertebrate and…
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Keywords:
clam;
allergenicity;
tropomyosin;
shrimp ... See more keywords