海鲈鱼鱼肉发酵过程中小清蛋白IgE结合能力的变化

高卿，李振兴，米娜莎，林洪，吕良涛，张延杰

Effect of Fermentation on IgE Binding Ability of Sea Bass (Lateolabrax japonicus) Parvalbumin

GAO Qing, LI Zhenxing, MI Nasha, LIN Hong, Lü Liangtao, ZHANG Yanjie

食品科学 . 2017, (22): 88 -94 . DOI: 10.7506/spkx1002-6630-201722014