酰化修饰降低鲢鱼小清蛋白致敏性的机制
王舒涵,张敏,刘洁,刘俊,邵艳红,王旭梅
Mechanism by Which Acylation Modification Reduces the Allergenicity of Silver Carp Parvalbumin
WANG Shuhan, ZHANG Min, LIU Jie, LIU Jun, SHAO Yanhong, WANG Xumei
食品科学
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2026, (17): 60
-67
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DOI: 10.7506/spkx1002-6630-20260209-071