文献检索/Comprehensive Reviews in Food Science and Food SafetyEM-T3Comprehensive Reviews in Food Science and Food Safety2021-12-26第 21 卷第 1 期，127-147高影响力 · 前 10%An overview of tropomyosin as an important seafood allergen: Structure, cross‐reactivity, epitopes, allergenicity, and processing modificationsJun‐Hu ChengSouth China University of TechnologyHuifen WangSouth China University of TechnologyDa‐Wen SunUniversity College Dublin去出版社页面 引用论文图谱收藏 被引提醒分享打印登录后看摘要和中文要点英文摘要、AI 生成的中文摘要和三条要点、参考文献和引证文献列表、论文图谱，注册免费。登录 / 注册关键词tropomyosinseafood allergycrustacean allergensallergen epitopescross-reactivityallergenicityfood processing technologypulsed electric fieldnon-thermal plasmaenzymatic hydrolysisheat treatment (food and biological processing)high pressure processingmicrowave irradiationallergen structure参考文献140引证文献0相似文献引文网络关联作者相关机构登录后可以看完整列表。去登录论文图谱本篇和它的参考文献、引证文献、相似文献登录后可以看这篇的论文图谱：谁被它引用、谁引用了它、还有哪些相似的研究。登录 / 注册
