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
FOOD SCIENCE . 2017, (22): 88 -94 .  DOI: 10.7506/spkx1002-6630-201722014