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Journal of Food Science, 2021
Abstract Shellfish allergies constitute an important cause of food‐induced anaphylactic reactions, which pose challenges to food safety and human health worldwide. In the present study, the specific IgE (sIgE) binding characteristics of different shrimp proteins of black tiger shrimp (
Yi Yang +7 more
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Abstract Shellfish allergies constitute an important cause of food‐induced anaphylactic reactions, which pose challenges to food safety and human health worldwide. In the present study, the specific IgE (sIgE) binding characteristics of different shrimp proteins of black tiger shrimp (
Yi Yang +7 more
openaire +2 more sources
[On the problem of the inactivation of phosphopyruvate hydratase by sodium fluoride].
Voprosy meditsinskoi khimii, 1968V V, Sokolovskiĭ, N S, Androsov
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