Fish muscle processing into seafood products reduces β-parvalbumin allergenicity

Publication date: 1 December 2021Source: Food Chemistry, Volume 364Author(s): Raquel Pérez-Tavarez, Helena M. Moreno, Javier Borderias, David Loli-Ausejo, María Pedrosa, José Luis Hurtado, Rosa Rodriguez-Pérez, María Gasset
Source: Food Chemistry - Category: Food Science Source Type: research