Lipid emulsion enhances fish allergen parvalbumin's resistance to in vitro digestion and IgG/IgE binding capacity

Lipid emulsion enhances fish allergen parvalbumin's resistance to in vitro digestion and IgG/IgE binding capacity

Luo, C.
Food chemistry 2020 Vol. 302 pp. 0-0
239
luo2020lipidfood

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34481
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10.1016/j.foodchem.2019.125333
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