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Impact of three different processing methods on the digestibility and allergenicity of Chinese mitten crab(Eriocheir sinensis)tropomyosin

Yufeng Lu Huafeng Cheng Shaotong Jiang Lin Lin Jianfeng Lu

食品科学与人类健康(英文)2023，Vol.12Issue(3)：P.903-911,9.

食品科学与人类健康(英文)2023，Vol.12Issue(3)：P.903-911,9.DOI:10.1016/j.fshw.2022.09.027

Impact of three different processing methods on the digestibility and allergenicity of Chinese mitten crab(Eriocheir sinensis)tropomyosin

Yufeng Lu ¹Huafeng Cheng ¹Shaotong Jiang ¹Lin Lin ¹Jianfeng Lu¹

作者信息

1. Engineering Research Center of Bio-process,MOE,School of Food and Biological Engineering,Hefei University of Technology,Hefei 230000,China Key Laboratory for Agricultural Products Processing of Anhui Province,School of Food and Biological Engineering,Hefei University of Technology,Hefei 230000,China
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摘要

关键词

Chinese mitten crab/Tropomyosin/Processing methods/Immunoreactivity

分类

农业科技

引用本文复制引用

Yufeng Lu,Huafeng Cheng,Shaotong Jiang,Lin Lin,Jianfeng Lu..Impact of three different processing methods on the digestibility and allergenicity of Chinese mitten crab(Eriocheir sinensis)tropomyosin[J].食品科学与人类健康(英文),2023,12(3):P.903-911,9.

基金项目

supported by the earmarked fund for the Anhui Provincial Modern Agri-industry Technology Research System(AHCYJSTX-08) （AHCYJSTX-08）

the China Agriculture Research System of MOF and MARA(CARS-48)。（CARS-48）

食品科学与人类健康(英文)

OACSCD

ISSN：2097-0765

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