Studies on Seafood Allergy and the Control Technology

被引：0

作者：

Liu, Guangming ^{[1
]}

Liu, Qingmei ^{[1
]}

Yang, Yang ^{[1
]}

Liu, Meng ^{[1
]}

Li, Mengsi ^{[1
]}

Cao, Minjie ^{[1
]}

机构：

[1] College of Ocean Food and Bioscience Engineering, Jimei University, National Joint Engineering Research Center for Deep Processing of Aquatic Products, Key Laboratory of Marine Functional Food in Xiamen, Xiamen,361021, China

来源：

Journal of Chinese Institute of Food Science and Technology | 2021年 / 21卷 / 10期

关键词：

Allergic disease - Anti-allergic nutritional component - Classification identification - Control technologies - Food allergies - Hypo-allergenic derivative - Hypo-sensitization processing - Prevention and controls - Seafood allergen - Sensitisation;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

引用

页码：1 / 14

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