FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (23): 134-140.doi: 10.7506/spkx1002-6630-20220125-255
• Nutrition & Hygiene • Previous Articles Next Articles
ZHOU Linjie, LU Jiada, SHI Wenzheng, LU Ying
Online:
2022-12-15
Published:
2022-12-28
CLC Number:
ZHOU Linjie, LU Jiada, SHI Wenzheng, LU Ying. Effect of Processing Method on Immunogenicity and Allergenicity of Fish Cake Parvalbumin[J]. FOOD SCIENCE, 2022, 43(23): 134-140.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20220125-255
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