Jump to main content
Jump to site search

Food & Function

Linking the chemistry and physics of food with health and nutrition


Changes of structure and IgE binding capacity of shrimp (Metapenaeus ensis) tropomyosin followed by acrolein treatment

Corresponding authors
College of Food Science and Engineering, Ocean University of China, No. 5, Yu Shan Road, Qingdao, P.R. China
E-mail: lizhenxing@ouc.edu.cn
Fax: +86-532-82032389
Tel: +86-532-82032389
Qingdao Municipal Hospital, Qingdao, P.R. China
Food Funct., 2017,8, 1028-1036

DOI: 10.1039/C6FO01479H
Received 08 Oct 2016, Accepted 01 Jan 2017
First published online 13 Jan 2017
Please wait while Download options loads

Supplementary Info