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Food & Function

Linking the chemistry and physics of food with health and nutrition

Paper

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

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Corresponding authors
a
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
b
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
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Supplementary Info