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FOOD SCIENCE  2019, Vol. 40 Issue (21): 107-114    DOI: 10.7506/spkx1002-6630-20190304-036
Food Engineering Current Issue | Archive | Adv Search |
Allergenicity Reduction of Shrimp Tropomyosin by High Hydrostatic Pressure Treatment Combined with Enzymatic Hydrolysis and Its Linear Epitope Residues
HU Zhihe, WANG Lijuan, XUE Lu, LIU Ping, JIA Ying, LU Dingqiang
(Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China)
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